Candlebridge Traditional Rich Strawberry Mousse with Rum Butter Biscuit & Vanilla Cream

dedicating this recipe to myself and my desire for a once in a Blue Moon indulgence! Soft and light mousse cake with a gorgeous rum buttery base and a rich vanilla cream topping!!

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   ** Making The Traditional Rum Butter Biscuit Base **

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   First we make the rum biscuit base by putting the biscuits in a little sandwich bag, sealing it and taking the rolling pin and roll them until they are smooth biscuit crumbs and using your preferred cheesecake serving dish, fill it with the biscuit crumbs until you have achieved at least a centimetre in dept. Return the biscuit crumbs to a mixing bowl.

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   Melt the butter in the microwave in a cup with a cling film covering to avoid splashes, on high for about 1 minute.

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   Add the rum essence and walnut oil to the melted butter and mix and then pour the buttery mix over the biscuit crumb and mix well and then transfer the mix into your serving dish and press into the sides and chill in the fridge for at least an hour and half until very cold and firm to touch. Leave it in the fridge until you have your mousse cake filling prepared.
   
   ** Making the Mousse Cake Filling **

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   In your electric mixer on a medium setting, cream the icing sugar, cream cheese together until nice and smooth and then add the strawberry extract and double cream and mix until smooth.

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   In the meantime, in your measuring jug add 200mls of boiling water to your chivers jelly and stir until the jelly has completely dissolved and pour gently into the mousse cake mix

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   Remove your rum butter biscuit base from the fridge and give the mousse cake mix a good stir around with a large manual whisk because sometimes the blades of an electric mixer fail to mix all the ingredients thoroughly, so give it a good stir around before pouring the smooth strawberry mousse cake over your biscuit base and level it into all sides of your serving dish and place back in the fridge for another hour and half.
   
   ** Making the Luxurious Vanilla Cream Topping **

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   In your electric mix, pour the double cream into the bowl and add the icing sugar and mix until slightly stiff

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   Now, add the vanilla essence to the cream

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    Remove the strawberry mousse cake from the fridge and if using a piping bag, fill it with the cream and begin piping on top of the mousse cake strawberry filling.

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    If you don't have a piping bag, simply spread the Chantilly cream liberally over the mousse cake and put it back in the fridge to chill until required for those indulgent moments!!

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    You can now decorate with fresh strawberries and chocolate flakes.
    
    
    ** Original Recipe by L. Shannon. The Candlebridge Bakery & Soup Kitchen. November 1st 2010 **