INGREDIENTS

SHORTBREAD BASE

• 85 g Unsalted Butter
• 90 g Brioche - torn
• 125 g Shortbread

FRESH MINT MOUSSE

• 250 g Whipped Cream
• 50 g VIZYON NEUTRAL CHARLOTTE MOUSSE POWDER
• 62.5 g Water - Room temperature
• 10 g Chopped Mint - Hold few extra leaves for decoration

STRAWBERRY MOUSSE

• 250 g Whipped Cream
• 50 g VIZYON STRAWBERRY CHARLOTTE MOUSSE POWDER
• 62.5 g Water - Room temperature

GLAZE TOPPING

• 1 x VIZYON RASPBERRY GLAMOUR MIRROR GLAZE

INSTRUCTIONS  SHORTBREAD BASE

• Place butter in a saucepan over medium heat. Melt for 4-5 minutes, swirling the pan, until nutty brown. Place in a bowl to cool slightly.
• Pulse the brioche in a food processor until finely chopped. Remove and place in a large bowl. Then pulse the shortbread in processor until it becomes fine crumbs. (Keep two teaspoons of crumbs aside for decoration).
• Combine with the brioche crumbs in a bowl and pour the brown butter over the crumbs. Mix well.
• Place a 7 inch cake ring on an oven tray lined with wax paper. Cut a strip of acetate sheet to line the inside of the ring. This will assist you in removing the ring and have a smooth outside finish.
• Press the crumb mix evenly into the base of the prepared pan and refrigerate.

FRESH MINT MOUSSE

• Weigh out ingredients first as they will need to be mixed quickly in succession.
• Firstly, whip the cream until it forms soft peaks. Don't overwhip as you want it slightly pourable to fill the mould evenly.
• Using a whisk, mix the water and Neutral Charlotte powder until the lumps have been removed and the mix is fully incorporated. Pour into the whipped cream and mix through. 
• Add the chopped mint and fold into the mixture.
• Pour the mixture onto the shortbread crumb base and refrigerate for one hour.

STRAWBERRY MOUSSE

• After the Mint Mousse has set, repeat the above process using the Strawberry Charlotte powder.
• Using a whisk, mix the water and Strawberry Charlotte powder until the lumps have been removed and the mix is fully incorporated. Pour into the whipped cream and mix through.
• Pour the second layer onto the set mint mousse and tap the pan lightly to even it out.
• Freeze overnight.

GLAZE & DECORATE

• Next day - Demould the mousse cake and place on a wire rack with a drip tray underneath.
• Using the Raspberry Glamour Mirror Glaze cover the cake by pouring in a circular motion starting from the outside in. Glaze the cake and then smooth off excess with a spatula.

2. Decorate with shortbread crumbs and fresh mint leaves.