Strawberry Mousse Cake Filling

I'm always on a look out for good recipes.

When I started my business I tried zillions of different strawberry mousse fillings, most very delicious too. However, when you cut the cake it all falls a part into a big mess. So as usual I've been experimenting. Now I've settled with this recipe that I love and have had good reviews.

This recipe should be enough to fill two layers of  a 9" cake.

1 cup whole Milk
1 cup fresh Cream
2 tbsp of corn flour
1/4 tsp salt
4 tbsp granulated Sugar (or more to taste)
2 tsp vanilla or strawberry extract
1 cup strawberries purred.
1/2 tbsp gelatin
1/2 tbsp lemon juice (optional)

 Method

1. Mix the corn flour, sugar, salt in a bowl and add about 1/4 cup of the milk. set aside.
2.  In a non-stick saucepan, place the balance milk and cream on medium heat.
3. Bring the mixture to almost boiling point but do not boil. 
4. Mix the corn flour mixture once again and slowly pour the milk mixture into the cornflour mixture, slowly so the milk won't curdle. 
5. Now pour the mixture back in to the pan and stir constantly on low flame for about 3 to 4 minutes.
   If your take a spoon of custard out run your finger thru the back of the spoon, if it leaves a definite line. Its done.
6. Take it off the fire, stir in the vanilla and immediately transfer to a heat proof bowl and wrap with cling wrap. Wrap not only the bowl but the surface of the custard to avoid any skin from forming.
7. Mix the 1/2 tbsp of gelatin in 4 tbsp of water and set aside for 2 minutes. Once it blooms heat in the microwave for about 20 secs until it is dissolved. 
8. Once dissolved add the gelatin to your strawberry puree and stir well. 
9. Add the strawberry puree into the custard mixture.
10. Leave in the fridge for a couple of hours to chill completely.
11. Place the custard mixture in your electric mixer with a whisk attachment. Whisk on high for about 2 to 3 minutes. You will see the mixture will become light and fluffy because of the cream it contains.  
12. Leave it in the fridge for a couple hours to set before you use it.
13. Now its ready to use on your cake as a filling. The gelatine is not too much but it helps set the mousse.
14. When filling a cake with soft filling such as jam or mousse always use a dam of buttercream to help keep it within the layers.

I hope you enjoy this recipe.
Until next time.
Happy cake decorating.
Veena

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