Bright red, remarkably juicy and flavourful strawberries are truly a delight to both the eyes and the taste buds. When selecting fresh strawberries, look for firm, glossy, red fruit with a fresh-looking green hull and no visible bruises. Do not wash strawberries until ready to use.
|Strawberry Mousse||Strawberry Coulis|
- Dissolve the gelatin in cold water and set aside for about 5 minutes until soft. Stir over a bowl of simmering water until the gelatin is dissolved. Mix the strawberries, sugar, lemon juice and gelatin mixture in a food processor and puree. Transfer to a large bowl and chill until it just beings to thicken.
- Whip the cream until it drops from the whisk when it is lifted. Add in powdered sugar along the sides of the bowl, and continue to beat until the cream holds soft peaks. Remove the mousse from the fridge and fold the whipped cream into the strawberry mixture until smooth.
- Place a layer of chiffon cake on a serving plate and surround with the mousse ring. Pour one thirds of the mousse onto the cake, and scatter the cubed berries on top. Arrange the waffle wedges, round side down, along the side of the ring. Cover the diced strawberries with second thirds of mousse and gently top with anther layer of chiffon cake, being careful not to press down firmly. Pour the rest of the mousse mixture over. Cover and chill for at least 4 hours until firm.
- Prepare the sauce. Stir together jelly and cachaca in a bowl. Gently mix in the halved strawberries and set aside at a cool are for 2 hours. Remove the mousse cake from the fridge. Spoon the sauce on the center top and arrange the halved strawberries between two waffles. If desired, sprinkle the lightly roasted almond slices (or coconut shreds) over the strawberry sauce and then the sugar pearls.