Strawberry mousse cake

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For the crust, mix the crushed biscuits with melted butter.
Transfer it into a 32 cm diameter springform pan.
Form the base by pressing firmly.
For the mousse, mix the gelatin with water and let it swell for 10 minutes.
In a saucepan, bring the strawberries and sugar to a boil and simmer for 2-3 minutes.
Strain the sauce through a sieve to remove the seeds.
Add the bloomed gelatin over the warm sauce, mix until dissolved, and let it cool.
Beat the cream with powdered sugar until the texture becomes fluffy.
Incorporate the whipped cream in stages into the strawberry sauce.
Pour the mousse over the sponge cake and refrigerate for 5-6 hours.
Remove the mousse from the mold, decorate with rose petals, mint, and serve.
Enjoy!