New York City Chefs Daily Recipe for 07/19/2002 : Frozen Strawberry Mousse Cake
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Frozen Strawberry Mousse Cake recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 07/19/2002 : Frozen Strawberry Mousse Cake
"Frozen Strawberry Mousse Cake"
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"As we graze it grows"

1 can (15 ounces) strawberries in syrup
1 envelope powdered gelatin
6 trifle sponge cakes
3 tablespoons strawberry jam
1 cup crème fraiche
1 cup whipped cream, to decorate

Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved. Let cool, then chill for just under 1 hour, until beginning to set.  Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the strawberry jam.  Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the strawberries.  Line a deep, 8 inch loose bottomed cake pan with waxed paper. Pour half the strawberry mousse mixture into the pan, arrange the sponge cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cakes that rise up. Freeze for 1 - 2 hours, until firm.  Remove the cake from the pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and a few strawberry leaves and fresh strawberries. Serves 4 - 6.
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