Strawberry ripple mousse cake
Calorie controlled cooking spray
500 g, hulled and sliced lengthways
2 tablespoons, level
½ teaspoons, level
Fine Leaf Gelatine
Egg white(s), raw
0% fat natural Greek yogurt
10 sprig(s), small handful, leaves picked to serve
- Mist an 18cm springform cake tin with cooking spray and line with baking paper.
- Blitz 400g of the strawberries in a food processor with the agave syrup and vanilla, until smooth. Press through a sieve then discard any seeds and pulp. Transfer one-third of the mixture to a small bowl and chill in the fridge.
- Soak the gelatine leaves in cold water for 5 minutes until softened. While the gelatine is soaking, heat the remaining strawberry mixture in a small pan over a medium heat until bubbling; remove from the heat. Squeeze the excess water from the gelatine then drop the leaves into the hot strawberry mixture and stir until dissolved. Set aside until almost cool.
- Meanwhile, whisk the egg whites in a clean bowl to stiff peaks. Add the sugar and whisk again, until thick and glossy. Fold in the yogurt and cooled strawberry mixture, a little at a time, until just combined.
- Arrange the remaining sliced strawberries around the edge of the cake tin, standing on their ends, to form a border. Carefully pour in the yogurt filling, top with the reserved strawberry purée and gently swirl through the filling using a skewer or the tip of a sharp knife.
- Chill the cake in the fridge for 4 hours or until firm. Gently release the cake from the tin then peel away the baking paper. Drizzle over the remaining purée and scatter over the fresh mint leaves.