How to make
The strawberries are cleaned and blended along with the sugar and quark cheese. In the absence of quark cheese, it can be replaced with ricotta.
The amount of sugar can vary depending on how sweet the strawberries are, or simply put - if you use the fruit in their season, when they are most delicious and sweet, the amount of sugar can slightly be reduced.
The gelatin is placed in a container with cold water to hydrate for 2-3 minutes. During this time, the water is warmed slightly to 160°F (70°C) and the swollen and hydrated gelatin sheets, which have been well drained, are placed in it. Mix everything.
Pour the clear gelatin mixture over the strawberry one, mix well and refrigerate it for 30 minutes or until it becomes fluffy and firm like cream (neither too thick, nor too liquid).
Whip the cream, until a fluffy mixture is obtained and add it to the strawberry mixture, by smoothly mixing with a spatula, so that it doesn't lose its volume.
Now is the time to give you some advice - if the strawberry mixture is thicker than desired, then beat it with a mixer to make it creamy and to be better absorbed by the cream.
The finished mousse can be poured directly on the cake layers of your cake and stored in the refrigerator to thicken for 4 hours.
This strawberry mousse for cakes is fluffy, airy, ethereal and light. As far as its taste - I will leave the surprise for you. It's wonderful in my opinion.
It is also suitable for serving it in cups as a stand-alone dessert.
