Heart-Shaped Strawberry & Prickly Pear Mousse Cake

Ingredients

For the Base:

• 200g digestive biscuits or graham crackers
• 80g unsalted butter (melted)

For the Strawberry & Prickly Pear Mousse:

• 300g fresh or frozen strawberries (plus extra for garnish)
• 1 tbsp Organic Labs Prickly Pear Powder
• 2 tbsp sugar (adjust based on the sweetness of strawberries)
• 2 tsp lemon juice
• 2 tsp unflavored gelatin (or agar-agar for a vegetarian option)
• 2 tbsp water (to dissolve gelatin)
• 200ml heavy cream (chilled)
• 50g powdered sugar

For the Topping:

• 150g fresh strawberries (sliced thinly for decoration)
• 1 tsp Organic Labs Prickly Pear Powder
• 50ml strawberry puree (optional, for glaze)
• 1 tsp gelatin (optional, to stabilize glaze)

Instructions

1. Prepare the Base:

   • Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
   • Mix the crumbs with the melted butter until evenly combined.
   • Press the mixture firmly into the base of a heart-shaped cake mold or springform pan.
   • Chill in the refrigerator for at least 30 minutes to set.

2. Make the Strawberry & Prickly Pear Mousse:

   • Blend 300g of strawberries into a smooth puree.
   • Add sugar, lemon juice, and 1 tbsp of Organic Labs Prickly Pear Powder to the puree. Heat gently in a saucepan until the sugar dissolves. Remove from heat.
   • Dissolve gelatin in 2 tablespoons of water. Let it bloom for 5 minutes, then gently heat until fully melted. Stir the melted gelatin into the strawberry-prickly pear puree and let it cool to room temperature.
   • Whip the chilled heavy cream with powdered sugar until soft peaks form.
   • Fold the cooled strawberry-prickly pear puree into the whipped cream until fully incorporated. Be gentle to maintain the airy texture.

3. Assemble the Cake:

   • Pour the strawberry & prickly pear mousse over the chilled biscuit base. Smooth the surface with a spatula.
   • Refrigerate the cake for at least 4-6 hours, or overnight, until the mousse is firm.

4. Prepare the Topping:

   • Slice fresh strawberries into thin, even slices.
   • (Optional) To make a prickly pear glaze, mix 1 tsp of Organic Labs Prickly Pear Powder with 50ml of strawberry puree and dissolve 1 tsp gelatin in the mixture. Heat gently to combine, then let it cool slightly before spreading over the mousse.
   • Arrange the fresh strawberry slices on top of the mousse in a heart pattern.

5. Serve:

   • Carefully remove the cake from the mold.
   • Slice and serve chilled to enjoy the refreshing flavors of strawberries and prickly pear!