My cousin asked me to make a cake that will be covered in fondant and filled with Strawberry Mousse (fresh). I tested a strawberry mousse last night and it came out pretty good but I would like to tweek a few things and would greatly appreciate any and all advice.
1. I used 2 tablespoons of squeezed lemon juice for 1 1/2 cups pureed fresh strawberries. I taste the lemon first.. for me- I love that, very refreshing, but i doubt that is what my cousin will like that. should i reduce or omit the lemon juice? Is it necessary?
2. I poured out about 1/2 cup of the puree and sprinkled the gelatin on that, waited a few minutes and popped it in the microwave for 10 seconds and stirred. It didn't mix to well... my fault probably, but would it be better to add the gelatin to the water and then added to the puree?
3. Normally for whipped cream fillings i would add gelatin to stabilize. Would it be over-used if i add gelatin to that as well? Or is it enough to put in puree alone?
Please let me know your thoughts and expertise on any of these questions. I have learned so much from you all and know i can always turn to CC for the answers!
Thanks in advance!!!