Strawberry Mousse Heart

Before starting this Strawberry Mousse Heart recipe, organise the necessary ingredients for the génoise sponge.

In the stand mixer bowl, crack the whole eggs.

Add the castor sugar.

Over a bain-marie, blanch the preparation with a whisk until it reaches 50°C.

Transfer to the stand mixer and whisk at high speed until cooled down completely.

The preparation should be pale and fluffy.

Add the sifted flour.

Using a rubber spatula...

... gently fold the preparation.

Add the melted butter.

Combine gently to make sure the preparation does not collapse.

Grease a heart-shaped mould with a loose base with an oil spray.

Pour the preparation into the mould, up to 3/4.

Preheat the oven at 180°C (gas 4)...

... and bake for about 20 minutes, until puffed and golden.

Insert the blade of a knife in the centre...

... to check whether the sponge is cooked. The blade should be dry when you take it out.

Remove from the oven.

Gently release the sponge from the mould while it is still hot.

Leave to cool.

Organise the necessary ingredients for the strawberry mousse.

Soften the gelatine sheets in cold water.

Using a small food processor, mix the strawberries. Pour the strawberry purée in a saucepan and add the castor sugar.

Place over medium heat until hot.

Strain the gelatine and add to the purée.

Combine with a whisk until the gelatine is completely dissolved.

In the stand mixer bowl, beat the whipping cream until you obtain a whipped cream. For perfect results, it is essential that the cream has a fat content of at least 35%. Make sure the whipping cream is very cold before use.

Slice the génoise sponge crosswise into three equal portions, using a serrated knife.

The three layers of sponge cake should be even.

Place a heart-shaped ring on top of a non-stick baking sheet.

Place the bottom layer of the génoise sponge in the centre of the heart ring. You might need to trim the sides of the sponge cake to make sure they don't touch the sides of the stainless steel ring.

Using a pastry brush, steep the sponge cake with syrup.

Combine 1/4 of the whipped cream with the strawberry purée. The purée should be cold, but not jellified.

Pour the mixture over the remaining whipped cream.

Combine gently with a rubber spatula. Set aside at room temperature.

Cut the strawberries in half lengthwise and arrange them between the sponge cake and the sides of the ring, all around the sponge cake. Line the strawberries vertically, with the flat side facing the stainless steel ring.

Pour some strawberry mousse inside the ring.

Using a metallic cranked spatula, spread the mousse while filling all spaces between the strawberries in order to get rid of air bubbles.

Trim a second layer of génoise sponge and arrange it on top of the mousse.

Even the mousse on the sides with the cranked spatula, making sure not to cover the sponge layer.

Steep the génoise sponge with the rest of the syrup.

Refrigerate for at least 2 hours.

Transfer the remaining strawberry mousse into a piping bag, fitted with a fluted nozzle.

Set aside at room temperature. Do not store in the fridge as we don't want it to jellify.

Remove the stainless steel ring, using a blow torch to slightly heat up the sides of the ring. Make sure the preparation does not melt.

Gently slide the ring upwards.

The result should be similar to what is shown in the photo.

On the surface, pipe parallel lines of strawberry mousse, leaving a small space between each line.

Pipe small perpendicular laces on top of the lines to create a criss-cross pattern.

The result should be similar to what is shown in the photo.

Finish by piping small swirls of strawberry mousse all along the edge of the cake.
Store in the fridge until ready to serve.
Optional: Garnish the surface with fresh strawberries just before serving.
Enjoy!