Method

• 1.
  Line an 18cm springform pan with acetate, with the acetate rising 1cm above edge of pan.
• 2.
  Place the strawberries in a food processor and whiz until smooth. Strain over a bowl through a very fine sieve, pressing down to get all the juices. Discard pulp.
• 3.
  Heat the milk in a small saucepan over medium-high heat until hot.
• 4.
  Meanwhile, whisk yolks and sugar in a large bowl until pale and smooth. Slowly whisk in the milk until well combined and smooth. Return mixture to pan and cook over medium heat, whisking, until mixture starts to boil and thicken. Remove from heat. Drain and squeeze out the water from the soaked gelatine leaves and add to the hot mixture along with the jelly crystals. Whisk to dissolve. Add chocolate and whisk until melted. Set aside to cool to room temperature. Whisk cream in a large bowl until soft peaks, then gently fold through the milk mixture along with the strawberry juices until combined. Pour into prepared pan and chill for 3 hours, or until set.
• 5.
  For the white chocolate mousse, heat the milk in a small saucepan over medium-high heat until it just starts to simmer. Remove from heat. Drain and squeeze out the water from the soaked gelatine leaves and add to the hot milk. Whisk to dissolve. Add chocolate and whisk until melted. Set aside to cool to room temperature. Whisk cream in a large bowl until soft peaks, then gently fold through the milk mixture until combined. Pour over set base and chill for 3 hours, or until set.
• 6.
  Unmould the cake onto a serving plate. Serve topped with crushed freeze-dried strawberries.