lana-in-fl
Well-known member
I am trying to get organized, and found Yet Another Tub of magazine recipes I brought from South Africa. This one looked so pretty, I couldn't stand to throw it out, and it looks delicious as well.
Strawberry Layer Mousse
Hot milk sponge:
2 large eggs
160 ml castor sugar (2/3 cup granulated)
1 ml vanilla essence (1/4 tsp)
250 ml self-raising flour (rounded cup)
Pinch salt
80 ml milk (1/3 cup)
10 ml oil (2 tsp)
Mousse:
3 punnets strawberries, washed and hulled
20 ml gelatin (4 tsp)
50 ml water ( 2 tbsp + 1 tsp)
60 ml castor sugar (1/4 cup)
500 ml cream ( 2 cups + 2 T)
Glaze:
50 ml red-currant jelly, warmed (scant 1/4 cup)
Whisk eggs and sugar in bowl, until light and fluffy. Add vanilla essence. Sift flour and salt together, combine milk and oil. Fold in flour alternately with liquid. Spoon batter into a greased and lined 220mm heart-shaped cake tin, bake at 190 C, about 25 minutes. Remove from tine and cool on wire rack.
Step 1: Line sides and base of 220 mm heart-shaped cake tin with cling-wrap them wax wrap. Halve 10 strawberries and position them around base of tine with cut sides facing tin.
Step 2: Trim sides of cake until 10 mm smaller than tine. Split horizontally into three layers.
Step 3: Soak gelatin in water and dissolve over hot water. Puree two punnets strawberries and gradually beat in gelatin.
http://starbright.su.tripod.com/strawberrymousse1.bmp
Step 4: Beat castor sugar into 375 ml cream, fold into puree. Add sugar to taste, if necessary.
Step 5: Spoon one-third of mousse mixture into mould, being careful not to move strawberries.
Step 6: Place a layer of cake over mousse mixture, and press down gently. Repeat layers twice more, adding more halved strawberries around sides of tin if desired. Refrigerate at least two hours, or preferable overnight.
http://starbright.su.tripod.com/strawberrymousse2.bmp
To complete:
Turn mousse out of tin onto serving plate, carefully remove paper. Whip remaining cream until stiff and pipe a border around base of mousse. Pipe a start in centre, and position strawberry halves at each point. Glaze strawberries with warmed red-currant jelly. Chill 30 minutes before serving.
Serves 10 – 12
From Your Family November 1984
http://starbright.su.tripod.com/strawberrymousse3.bmp
Strawberry Layer Mousse
Hot milk sponge:
2 large eggs
160 ml castor sugar (2/3 cup granulated)
1 ml vanilla essence (1/4 tsp)
250 ml self-raising flour (rounded cup)
Pinch salt
80 ml milk (1/3 cup)
10 ml oil (2 tsp)
Mousse:
3 punnets strawberries, washed and hulled
20 ml gelatin (4 tsp)
50 ml water ( 2 tbsp + 1 tsp)
60 ml castor sugar (1/4 cup)
500 ml cream ( 2 cups + 2 T)
Glaze:
50 ml red-currant jelly, warmed (scant 1/4 cup)
Whisk eggs and sugar in bowl, until light and fluffy. Add vanilla essence. Sift flour and salt together, combine milk and oil. Fold in flour alternately with liquid. Spoon batter into a greased and lined 220mm heart-shaped cake tin, bake at 190 C, about 25 minutes. Remove from tine and cool on wire rack.
Step 1: Line sides and base of 220 mm heart-shaped cake tin with cling-wrap them wax wrap. Halve 10 strawberries and position them around base of tine with cut sides facing tin.
Step 2: Trim sides of cake until 10 mm smaller than tine. Split horizontally into three layers.
Step 3: Soak gelatin in water and dissolve over hot water. Puree two punnets strawberries and gradually beat in gelatin.
http://starbright.su.tripod.com/strawberrymousse1.bmp
Step 4: Beat castor sugar into 375 ml cream, fold into puree. Add sugar to taste, if necessary.
Step 5: Spoon one-third of mousse mixture into mould, being careful not to move strawberries.
Step 6: Place a layer of cake over mousse mixture, and press down gently. Repeat layers twice more, adding more halved strawberries around sides of tin if desired. Refrigerate at least two hours, or preferable overnight.
http://starbright.su.tripod.com/strawberrymousse2.bmp
To complete:
Turn mousse out of tin onto serving plate, carefully remove paper. Whip remaining cream until stiff and pipe a border around base of mousse. Pipe a start in centre, and position strawberry halves at each point. Glaze strawberries with warmed red-currant jelly. Chill 30 minutes before serving.
Serves 10 – 12
From Your Family November 1984
http://starbright.su.tripod.com/strawberrymousse3.bmp