A delicious, light and fruity mousse with chocolate slivers, cookie crumb base and a decadent chocolate drizzle. Perfect for Valentine’s Day lovers.
Line
two 7cm rings with baking paper.
Lightly
whip the cream and set aside.
Soak the gelatine
in iced water for 10 minutes.
Mix
the balsamic, sugar and yoghurt into the strawberry puree.
Ensure the sugar is dissolved fully.
Squeeze
excess water from gelatine. Warm a little of the strawberry mixture and mix in gelatine until it is all molten.
Return to the remaining strawberry mixture.
Gently
fold in the cream.
For the layers
blitz together the cookies and amaretti to a crumb and place a layer into the bottom of each mould (about 1 tablespoon).
Top
with a little chopped chocolate.
Using a piping bag
top with some mousse. Around 3cm high.
Repeat
with a second layer of cookie crumb and chocolate, then mousse.
Place in
the freezer to set fully (about 2 hours).
Allow to defrost on the plate for approximately 40 minutes before serving.
For the drizzle
bring cream and sugar syrup to the boil.
Add the chocolate and mix until smooth and glossy.
Add liqueur (optional) and serve with a chocolate dipped strawberry.
