Are you sure you want to delete this recipe?
This recipe was uploaded by metzfits
To make the mousse sprinkle the gelatine over the water in a bowl and leave until spongy in appearance. Stand the bowl in a pan of hot water and allow to dissolve then leave to cool slightly. Purée 350g of the strawberries and rub through a sieve to discard of the pips. Beat the egg yolks and sugar until pale and thick and the mixture falls off the whisk in ribbons. Stir in the strawberry purée, lemon juice, and gelatine. Whip the cream until stiff then add half to the mixture. With a clean whisk and bowl whisk the egg whites until stiff and fold gently and gradually into the mixture.
Cut the sponge in half and place one half in the base of a clean cake tin lined with clingfilm (plastic cover). Slice the remaining strawberries and arrange over the sponge then top with the flavoured cream and finally the second layer of sponge and press down GENTLY. Chill until set.
To serve, invert the gáteaux on to a serving plate and remove the clingfilm and decorate with the remaining cream and the flaked almonds.