Strawberry & White Chocolate Mousse Cake
Ingredients:
175g digestive biscuits
75g butter, melted
400g white chocolate
400g strawberries, hulled
300g tub full-fat soft cheese
200ml double cream
Instructions:
Prepare the Base:Crush the digestive biscuits into fine crumbs. You can do this by placing them in a food processor or by putting them in a sealed plastic bag and crushing with a rolling pin.Mix the biscuit crumbs with the melted butter until well combined.Press the biscuit mixture firmly into the base of a 20cm (8-inch) springform cake tin. Chill in the fridge while you prepare the filling.
Prepare the Filling:Melt the white chocolate gently in a heatproof bowl set over a pan of simmering water, making sure the bowl does not touch the water. Stir occasionally until fully melted. Remove from heat and let it cool slightly.In a separate bowl, beat the full-fat soft cheese until smooth.
In another bowl, whip the double cream until it forms soft peaks.
Combine and Assemble:Fold the melted white chocolate into the beaten soft cheese until well combined.Gently fold in the whipped cream until the mixture is smooth and well combined.Reserve a few strawberries for decoration and chop the rest into small pieces. Fold the chopped strawberries into the mousse mixture.
Pour the mousse mixture over the chilled biscuit base, spreading it out evenly.
Chill and Set:Chill the mousse cake in the fridge for at least 4 hours, or until set. For a firmer texture, you can freeze it and serve as a frozen cheesecake.
Serve:Before serving, decorate the top with the reserved strawberries. Carefully remove the mousse cake from the springform tin.Slice and serve chilled or straight from the freezer for a refreshing frozen dessert.
