Strawberry Mousse Shortbread. Creamy, fluffy mousse sandwiched between two wonderful Shortbread cookies!
Print
Strawberry Mousse Shortbread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Servings: 12
Ingredients
The Mousse:
  • 390 ml / 14 fl oz fresh whipping cream
  • 400 g / 14 oz of strawberries fresh or frozen
  • 1 - 2 Tablespoons Icing sugar / powdered sugar to taste
  • 4 Teaspoons Gelatin Powder
  • 2 Tablespoons water
The Shortbread Cookies:
  • 1 cups & 3/4 or 200 g plain / All Purpose flour
  • 1 cup or 100 g aster or fine sugar Plus extra for sprinkling on the top.
  • 1 Cup or 8 oz or 220 g butter room temperature
  • 2/3 Cup or 100 g semolina or Ground Rice not to be confused with rice flour which is like a fine powder
  • 1 Teaspoon Vanilla Extract
Instructions
Prepare the Mousse first as this will need to chill before assembly.
  1. In a cup, add the gelatin and tablespoon of water and heat in the microwave for 10 - 15 seconds until dissolved. Give it a stir and set aside.
  2. Puree the washed strawberries and place in a mixing bowl and add the dissolved gelatin. Give it a good stir. Taste the strawberry mixture and add as much powdered sugar as you wish. I only added 1 1/2 tablespoons as my strawberries were already sweet.
  3. Whip up the cream until semi stiff. Do not over whip as it will be too stiff. Then add the cream to the strawberry mix and gently combine so you don't knock out the air.
  4. Transfer the mousse in to a container and cover with plastic wrap. Refrigerate for about 4 hours or until firm.
Make the Shortbread Cookies:
  1. Set the oven to 160 C / 310 F /gas 2 and line a cookie sheet with Parchment Paper.
  2. Place all the ingredients together in a food processor and mix until the mixture forms a dough (you can also mix by hand with a wooden spoon in a bowl using soft butter).
  3. Place the dough mixture on a flour dusted work surface and roll out to 1/8 inch thickness. Use a cookie cutter and cut out shapes then place on the baking tray.
  4. Use a fork and prick the surface of the shortbread like in the photo.
  5. Sprinkle the surface with caster sugar and bake for 20 - 25 minutes until slightly firm and pale in colour. The shortbread should not go brown.
  6. Remove from the oven and allow to cool for 10 minutes in the baking tin, then carefully transfer (use a slicer or palette knife as they might break) to a cooling rack and allow to cool completely. The shortbread will become crunchy once it has completely cooled.
Assemble the Strawberry Mousse Shortbread.
  1. Once the mousse has firmed in the fridge, transfer to a piping bag and pipe the mousse over half of the cookies. Place the other half of the cookies on top of the mousse, making a sandwich. Serve or return to the fridge until ready.