Strawberry Mousse Cake

Brownie Base Procedure:

1. Melt the butter and chocolate and reserve.
2. Sift the flour, baking powder and salt together and reserve.
3. Add the sugar, eggs and vanilla extract and whip to ribbon stage.
4. Add the melted chocolate and butter and stir until completely combined.
5. Gently fold in the sifted flour.
6. Fold in the sour cream.
7. Pour the batter into a ½ sheet pan that has been lined with parchment paper and sprayed.
8. Bake the brownies in an oven that has been pre heated to 325° F just until the center is set, about 35 to 40 minutes.  DO NOT OVER BAKE!!
9. Once cool cut out 4 disks, 5.5” each.

Maracaibo Procedure:

1. Bring the heavy cream and glucose to a boil.
2. Whisk the egg yolks in a bowl until pale in color.  Slowly add the hot cream while whisking.
3. Return the mixture to a low heat and stir constantly until the egg yolks thicken.
4. Strain the mixture over the Maracaibo Criolait and mix until blended.
5. Pour the mixture into the disks and freeze.

Strawberry Procedure:

1. Whip the heavy cream to very soft peaks and reserve.
2. Combine the Europa Strawberry Mousse Powder and warm water in a bowl and whisk until completely incorporated.
3. Using a rubber spatula fold in the whipped cream all at once.
4. The prepared mousse must be deposited into the desired molds immediately. 

Silver Glaze Procedure:

1. Bring the Neutral Gel Clear and the water to a boil.
2. Add the RTU Diamond Glaze Silver and color as desired.
3. Apply the glaze while it is warm.