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Summer berry mousse cake

Summer berry mousse cake

A star rating of 4.5 out of 5.19 ratingsRate
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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
low insalt0.76g


For the biscuit base

  • 200g digestive biscuit
  • 100g butter , melted

For the mousse cake

  • 4 sheets leaf gelatine
  • 142ml carton single cream
  • 500g carton fromage frais
  • 140g golden caster sugar
  • finely grated zest 1 small orange
  • 4 tbsp orange juice
  • 400g raspberries
  • 284ml carton double cream

For the sauce

  • 250g mixture of strawberries (chopped) and raspberries
  • 3 tbsp orange juice
  • 2 tbsp golden caster sugar

To decorate

  • mixture of strawberries (some halved), raspberries and blueberries
  • icing sugar , for dusting


  • 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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A star rating of 4.5 out of 5.19 ratings

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