Kiwi White Chocolate Mousse Cake

Have called up guests for tomorrow's lunch. Ok, starters and main course decided.. But what should be the dessert.. hmmm.. not in a mood to bake either, whats in the fridge, Kiwis.. oh great, lets make Kiwi Mousse Cake..



The white chocolate is so soft, smooth and silky. This cake just completely melts in your mouth!  If you dont want biscuit layer, one can replace the biscuit layer with basic vanilla sponge cake. 


The guests are here next day, and this cake turned out to be big hit!! 


Lets start the preparation

Ingredients:

For the biscuit base

• Digestive Biscuits - 20 in nos
• Butter - 70 gms

For the white chocolate mousse

• White chocolate - 200 gms
• Whipping cream - 350 gms (divided into two parts 200+150)
• Gelatin - 1 tbsp 
• Water - 4 tbsp

For the kiwi layer

• Kiwi - 3 in number
• Sugar - 1/4 cup
• Gelatin - 1 tbsp 
• Water - 4 tbsp

Method:

• Grease an 8 inch round spring form pan and keep aside.

 For the biscuit layer

1.    Break the biscuits and add it to a mixer. Blend till it's powdery. 

2.   Add the melted butter and blend again till the butter is well mixed with the biscuits.

3.   Transfer the biscuits to the greased pan and press well.

4.   Keep this layered pan into refrigerator till we are done with preparation of next layer. 

For the white chocolate mousse layer

1. Take the white chocolate in a microwave safe bowl and add 150 gm of cream to it. Microwave it for 30 seconds, take out the bowl, mix it with spoon and again microwave it for 30 seconds, repeat this process, till the chocolate melts ( Chocolate can be melted using double boiling technique also). 

2. Add 1 tbsp of gelatin on 4 tbsp of water and set aside for 5 minutes. Then heat the gelatin for 30 seconds in a microwave until it's a clear solution. 

3. Add the clear gelatin to the melted chocolate and mix well. Set aside to cool completely. 

4. Now take the remaining cream and beat until stiff peaks are formed. 

5. Add the cooled white chocolate to it and beat again till it is well mixed.

6. Pour this mixture over the biscuit base, tap the pan lightly, so that it is evenly distributed and refrigerate for atleast 45 mins before adding the next layer.

For the kiwi layer

1. Add 1 tbsp of gelatin on 4 tbsp of water and set aside for 5 minutes. Then heat the gelatin for 30 seconds in a microwave until it's a clear solution.

2. Take the chopped kiwis in a blender along with sugar and blend to a paste.

3. Add the gelatin and blend again till it's mixed well.

4. Pour this over the second layer of white chocolate mousse and tap the pan lightly. 
5. Cover the pan and let it set in the refrigerator for  8 hours minimum. 

6. Once it's set, loosen the sides of the cake and then remove the ring gently, garnish with some kiwis and cherries!!

Latika

Enjoy super creamy cake
*Kiwis can be replaced with mango or strawberries too