Summer Berry Mousse cake
FOR THE BISCUIT BASE
a.. 200g digestive biscuits
b.. 100g butter , melted
FOR THE MOUSSE CAKE
a.. 4 sheets leaf gelatine
b.. 142ml carton single cream
c.. 500g carton fromage frais
d.. 140g golden caster sugar
e.. finely grated zest 1 small orange
f.. 4 tbsp orange juice
g.. 400g raspberries
h.. 284ml carton double cream
FOR THE SAUCE
a.. 250g mixture of strawberries (chopped) and raspberries
b.. 3 tbsp orange juice
c.. 2 tbsp golden caster sugar
TO DECORATE
a.. mixture of strawberries (some halved), raspberries and blueberries
b.. icing sugar , for dusting
Serves 8
Preparation and cooking times
Cook 45 mins Plus chilling time
1.. Put the biscuits in a plastic food bag and crush using a rolling pin.
Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture
into a loose-bottomed 24cm round cake tin, about 5cm deep and press down
evenly. Chill.
2.. Make the mousse: submerge the gelatine leaves in a large bowl of cold
water and leave to soak for 5 minutes. Heat the single cream in a small pan
until it just comes to the boil. Take off the heat. Lift the gelatine leaves
out of the water and give them a good squeeze to get rid of the water. Stir
into the hot cream one by one - they will dissolve immediately. Leave to cool
slightly.
3.. Beat together the fromage frais, sugar, orange zest and juice with a
whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the
raspberries. Crush just a few of the raspberries against the sides of the bowl
and stir again to ripple through, leaving most whole.
4.. Whip the double cream lightly to soft peaks, then fold it into the
raspberry mixture. Pour into the cake tin and leave to chill for at least 3
hours, or overnight, until set.
5.. To make the sauce, blitz all the ingredients in a food processor or
blender. Chill until ready to serve. (The sauce and the mousse can be made up
to a day ahead).
6.. To serve, run a knife between the mousse and the tin, lift it out of the
tin and take it off its base. Put on a serving plate and pile a mixture of
fruits on top to decorate. Dust with icing sugar and serve with the sauce.
Per serving
607 kcalories, protein 10g, carbohydrate 53g, fat 41 g, saturated fat 24g,
fibre 3g, sugar 28g, salt 0.76 g
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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