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Summer berry mousse cake

Summer berry mousse cake

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Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Cook:
    • Plus chilling time
  • More effort
  • Serves 8

Try a scrumptious summer dessert with summer berry mousse cake

Nutrition: per serving
HighlightNutrientUnit
kcal607
fat41g
saturates24g
carbs53g
sugars28g
fibre3g
protein10g
low insalt0.76g
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Ingredients

For the biscuit base

  • 200g digestive biscuit
  • 100g butter , melted

For the mousse cake

For the sauce

To decorate

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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).

  • STEP 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.

Recipe from Good Food magazine, July 2003

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Overall rating

Rating: 5 out of 5.19 ratings
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