My day off work was a bit of a washout! It rained more or less all day, though it brought with it much action on the wild bird feeders!
There were many Goldfinch charms visiting and bringing their babies along. I also saw a baby Blue Tit and its rather dishevelled parent but I couldn't get good enough footage of the new guy! I did manage to get some footage of 'Jack' Sparrow, he looks great! I've attached the video I made of the birds today. Hope you like?
In the post today my new exercise bike was delivered along with my prize from Arriva, who all week on Facebook had been holding a competition for a free weekly bus ticket. I was Wednesday's winner and I am 'made up' as I don't have to pay for a ticket this week!!
|Me and my voucher for free bus travel!|
As planned I made my Strawberry Mousse Cake with Morello Cherry Drizzle today. It has three different types of cream in it!! Very fattening!
For the biscuit base
· 200g digestive biscuits
· 100g butter, melted
For the mousse cake
· 4 sheets of leaf gelatine or I used one 10g of vegetarian powder (to 6 sheets)
· 142ml carton single cream
· 500g carton fromage frais. I couldn't get fromage frais so had to use mascarpone
· 140g golden caster sugar
· finely grated zest 1 small orange
· 4 tbsp orange juice
· 400g strawberries
· 284ml carton double cream
For the sauce
· 250g Morello cherries
· 3 tbsp orange juice
· 2 tbsp golden caster sugar
· mixture of strawberries (some halved), cherries.
· icing sugar, for dusting
- Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.
- Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one – they will dissolve immediately. Leave to cool slightly. I warmed up the single cream and then added a 10g sachet of vegetarian gel.
- Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatin mixture and the cut strawberries. Crush just a few of the strawberries against the sides of the bowl and stir again to ripple through, leaving most whole.
- Whip the double cream lightly to soft peaks, then fold it into the strawberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
- To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).
- To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.