Strawberry and White Chocolate Mousse Cake

It was finally time to put that springform pan to good use. After a series of vanilla and chocolate cakes that were in no way out of the ordinary , I came across a recipe here that stood testimony to the fact that no-bake cakes can taste just as amazing and yummy as their baked counterparts. I adjusted the recipe to hold good for the 10 inch mammoth springform that I owned and this cake turned out to be a stunner. And , it's eggless too :D 

INGREDIENTS

For the base

Honey Graham Crackers - Roughly 300g (I used 20 of them)

Butter - 8tbsp which is equivalent to 1 stick (melted)

For the white chocolate mousse

White chocolate - 2 4oz bars

Heavy Whipping Cream - 2 cups (16oz)

Gelatin / Agar Agar powder - 1tbsp

Cold water - 4tbsp

For the strawberry mousse

Strawberries - 1lb (454g) diced into small cubes

Granulated Sugar - 1/4 cup

Gelatin/Agar Agar - 1tbsp

Cold Water - 4tbsp

Heavy Whipping Cream - 1cup (8oz)

PREPARATION

1. Add the diced strawberries and sugar into a saucepan and heat just until the sugar dissolves. Cool this down for 5-10 minutes and puree the strawberries in a mixer. Dissolve the gelatin in cold water and let it sit/bloom for about 5 minutes. Heat until the gelatin dissolves completely and pour it into the strawberry puree. Allow the strawberry puree to cool to room temperature. 

2. To prepare the crust , pulverise the honey graham crackers into a coarse powder. Combine the melted butter into the crumbs and press the mixture down firmly onto a 10inch springform pan. Refrigerate the crust for 15-20 minutes or until it sets firmly.

3. Break down the white chocolate bar into bite sized pieces. Add the white chocolate and 1 cup of the heavy cream to a heat proof bowl. Place the bowl on a saucepan containing hot water. Allow the white chocolate to completely melt and combine with the cream.

4. Dissolve the gelatin in cold water and let it sit/bloom for about 5 minutes. Heat until the gelatin dissolves completely and pour it into the white chocolate mixture. Allow it to cool down till it reaches room temperature.

5. Whip the remaining 1 cup of heavy cream and some sugar/tartar in a mixing bowl until stiff peaks form. Gently fold in the white chocolate mixture into the whipped cream and pour this on top of the set crust. Refrigerate for 20-30 minutes until the white chocolate mousse sets. 

6. Repeat the same step as indicated above for 1 cup of heavy cream and fold the strawberry puree into it. Pour this mixture on top of the already set white chocolate mousse. Refrigerate until all layers are completely set (setting overnight preferred). Garnish with fresh strawberries.