Red Velvet & Strawberry Mousse Verrines

Red-velvet-strawberry-mousse.jpg

Make a sweet statement this Valentine’s Day with Red Velvet & Strawberry Mousse Verrines! Verrine is just a fancy French word which means “protective glass” and refers to a trend originated in France. Beautifully layered crumbles of all-time favorite red velvet cake alternated with light-as-air strawberry mousse and thinly sliced fresh strawberries, make this dessert perfect for the holiday entertainment. Its festive combinations of red and pink colors and delicate flavors are guaranteed to bring much excitement to your table. Consider this dessert your “declaration of love” to the loved ones!

Red-velvet-strawberry-mousse-cocoa-powder.jpg

Ingredients for Red Velvet Layer: cake flour, caster sugar, vegetable oil, baking soda, cocoa powder, sea salt, vanilla extract, white distilled vinegar, eggs, buttermilk, red food coloring, butter for greasing.

Red-velvet-strawberry-mousse-ingredients.jpg

Food coloring gives this dessert that saturated rich red color, but you can always skip it as well.

Red-velvet-strawberry-mousse-dry-ingredients.jpg

Red Velvet: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and slightly grease with butter.  In a medium bowl, combine all the dry ingredients and whisk them together until fully incorporated: flour, sugar, cocoa powder, baking soda and salt. Set aside.

Red-velvet-strawberry-mousse-wet-ingredients.jpgRed-velvet-strawberry-mousse-mix-ingredients.jpg

In a larger bowl, mix all the wet ingredients. With an electric mixer or stand mixer, beat on medium speed eggs, oil, buttermilk, vanilla extract, and vinegar until well combined. Lower the speed and slowly add dry ingredients to it, beat until well combined.

Red-velvet-strawberry-mousse-add-red-food-coloring.jpg

Add the food coloring.

Red-velvet-strawberry-mousse-mix-well.jpg

And mix well.

Red-velvet-strawberry-mousse-pour-batter-onto-baking-sheet.jpg

Pour the batter onto the baking sheet.

Red-velvet-strawberry-mousse-spread-evenly.jpg Red-velvet-strawberry-mousse-batter.jpg

Smooth out the top. Bake for 20 minutes or until the toothpick inserted into the cake comes out clean.

Red-velvet-strawberry-mousse-let-rest.jpg

Let rest for 10 minutes, then lift the parchment paper with the cake and let it rest on the cooling rack to cool completely.

Red-velvet-strawberry-mousse-mousse-ingredients.jpg

Ingredients for Strawberry Mousse: Crème Yvette Liquor or water, frozen strawberries, caster sugar, powdered gelatin, egg whites, heavy whipping cream.

For Garnishing: dark chocolate for shaving, fresh strawberries.

Red-velvet-strawberry-mousse-puree-strawberries.jpg Red-velvet-strawberry-mousse-blend-strawberries-sugar.jpg

In a blender, purée raspberries and sugar together until thoroughly incorporated.

Red-velvet-strawberry-mousse-strain-purée.jpg

Pressing hard on solids, strain the purée through a fine-mesh sieve, set over a sauce pan.

Red-velvet-strawberry-mousse-sprinkle-gelatin-water.jpg

In a small bowl sprinkle the gelatin over 3 tablespoons of the Crème Yvette liquor or water and let it soften for 5 minutes.

Red-velvet-strawberry-mousse-heat-puree.jpg

Heat the purée over moderate low heat until it is hot but not simmering. Whisk the gelatin into the strawberry purée until completely dissolved, check for any lumps.

Red-velvet-strawberry-mousse-separate-egg-whites.jpg

Separate the egg whites.

Red-velvet-strawberry-mousse-beat-egg-whites-cream-separately.jpg

This is important, place them into a clean grease-free glass or metal bowl, beat the whites on medium high speed, until thick and foamy, but not stiff. If you do it in this order, you don’t need to wash the beaters in between (cream on the beaters would prevent the whites from whipping). Now, whisk the cream with a hand mixer on medium speed until soft peaks form (thick but not stiff).

Red-velvet-strawberry-mousse-add-puree-whipped-cream.jpgRed-velvet-strawberry-mousse-stir-purée-into-cream.jpg 

Tip: Before folding the strawberry purée into the whipped cream, make sure that it cooled down completely. In 2-3 batches, stir the cooled strawberry purée into the cream.

Red-velvet-strawberry-mousse-add-egg-whites.jpg

Now add a quarter of the whites and stir them in, this will loosen the mixture and get it ready for the rest of the whites. Again, in batches, fold in egg whites. In a figure eight motion thoroughly incorporate the mixture.

Red-velvet-strawberry-mousse-crumble-red-velvet-layer.jpgRed-velvet-strawberry-mousse-top-mousse.jpg

To assemble: Crumble the red velvet layer into 6-8 glass verrines (depending on the size, you can make more or less) and top with strawberry mousse.

Red-velvet-strawberry-mousse-top-with-mousse.jpgRed-velvet-strawberry-mousse-insert-sliced-strawberries.jpg Red-velvet-strawberry-mousse-repeat-layering.jpg

Insert thinly sliced strawberries along the glass walls, and repeat with the same layers.

Red-velvet-strawberry-mousse-make-chocolate-shavings.jpg

Make chocolate shavings to garnish the top. Chill for 3 hours, or overnight.

Red-velvet-strawberry-mousse-make-hearts.jpgRed-velvet-strawberry-mousse-shave-chocolate.jpg 

If at this point you still have any red velvet layer left simply cut out two hearts by using a heart-shaped spring form (Sur la Table has them).   Layer them on the bottom of each form and pour the leftover mousse on top. Drizzle with some extra love and extra chocolate shavings!  It can be a fun dessert, strictly for that special loved one. Serve ONLY for the two of you!

Red-velvet-strawberry-mousse-verrines.jpgRed-velvet-strawberry-mousse.jpg

 

 

 

Bon Appétit!
Svitlana

Red Velvet & Strawberry Mousse Verrines

Serves 6-8

Ingredients

For Red Velvet Layer

  • 2 ½ cups cake flour
  • 1 ½-2 cups caster sugar
  • 1 cup vegetable oil (not canola)
  • 1 teaspoon baking soda
  • 3 tablespoons cocoa powder
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon white distilled vinegar
  • 2 eggs, at room temperature
  • 1 cup buttermilk
  • 1 teaspoon red food coloring
  •  
  • Butter, for greasing

For Strawberry Mousse

  • 3 tablespoons of Crème Yvette Liquor or water
  • 9 oz. frozen strawberries, defrosted
  • 4 oz. caster sugar
  • 1 packet and ¼ teaspoon of powdered gelatin
  • 2 egg whites, at room temperature
  • 300 ml heavy whipping cream 

For Garnishing 

  • Dark chocolate for shaving
  • 12 fresh strawberries, thinly sliced 

Directions

  1. Red Velvet: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and slightly grease with butter.
  2. In a medium bowl, combine all the dry ingredients and whisk them together until fully incorporated: flour, sugar, cocoa powder, baking soda and salt. Set aside.
  3. In a larger bowl, mix all the wet ingredients. With an electric mixer or stand mixer, beat on medium speed eggs, oil, buttermilk, vanilla extract, and vinegar until well combined. Lower the speed and slowly add dry ingredients to it, beat until well combined. Add the food coloring and mix well.
  4. Pour the batter onto the baking sheet, smooth out the top. Bake for 20 minutes or until the toothpick inserted into the cake comes out clean. Let rest for 10 minutes, then lift the parchment paper with the cake and let it rest on the cooling rack to cool completely.
  5. Strawberry Mousse: In a small bowl sprinkle the gelatin over 3 tablespoons of the Crème Yvette liquor or water and let it soften for 5 minutes. In a blender, purée raspberries and sugar together until thoroughly incorporated. Pressing hard on solids, strain the purée through a fine-mesh sieve, set over a sauce pan. Heat the purée over moderate low heat until it is hot but not simmering. Whisk the gelatin into the raspberry purée until completely dissolved, check for any lumps.
  6. Separate the egg whites, and place them into a clean grease-free glass or metal bowl, beat the whites on medium high speed, until thick and foamy, but not stiff. If you do it in this order, you don’t need to wash the beaters in between (cream on the beaters would prevent the whites from whipping). Now, whisk the cream with a hand mixer on medium speed until soft peaks form (thick but not stiff).

Tip: Before folding the strawberry purée into the whipped cream, make sure that it cooled down completely.

Tip: Make sure that your mixing bowl and whisk are spotlessly clean and free of grease. Never use a plastic bowl, as grease can hide in scratches in the surface, even if the bowl looks clean.

7. In 2-3 batches, stir the cooled strawberry purée into the cream. Now add a quarter of the whites and stir them in, this will loosen the mixture and get it ready for the rest of the whites. Again, in batches, fold in egg whites. In a figure eight motion thoroughly incorporate the mixture.

8. To assemble, crumble the red velvet cake into 6 to 8 glass verrines (depending on the size, you can make more or less) and top with strawberry mousse. Insert thinly sliced strawberries along the glass walls, and repeat with the same layers. Make chocolate shavings to garnish the top. Chill for 3 hours, or overnight.