Summer berry mousse cake

Name: Summer berry mousse cake
Cook time: 45 min
Total time: 45 min
Yield: Serves 8
Cuisine: american
Ingredients: 200g digestive biscuit; 100g butter melted; 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; 250g mixture of strawberries (chopped) and raspberries; 3 tbsp orange juice; 2 tbsp golden caster sugar; mixture of strawberries (some halved), raspberries and blueberries; icing sugar for dusting

4.50 (21)

⏱ 45 mins 🍽 Serves 8 🌶 american ✅ More effort 🏷 Dessert

This American dessert is a delightful summer treat. It features a crushed digestive biscuit base, which is chilled before being filled with a creamy mousse made from fromage frais, fresh raspberries, and orange zest. The mousse is set with gelatine and lightened with softly whipped double cream. Once set, the cake is decorated with a colourful mixture of fresh berries and served with a vibrant berry and orange sauce. It serves eight people and takes about 45 minutes of active preparation time, plus several hours to chill.

Ingredients

200g digestive biscuit
100g butter melted
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
250g mixture of strawberries (chopped) and raspberries
3 tbsp orange juice
2 tbsp golden caster sugar
mixture of strawberries (some halved), raspberries and blueberries
icing sugar for dusting

Method

Place the digestive biscuits into a plastic food bag and crush them with a rolling pin. Melt the butter in a medium saucepan, then mix in the biscuit crumbs. Transfer this mixture to a 24cm round loose-bottomed cake tin, approximately 5cm deep, and press it down firmly and evenly. Place in the refrigerator to chill.
For the mousse, soak the gelatine leaves in a large bowl of cold water for 5 minutes. Warm the single cream in a small pan until it just begins to boil. Remove from the heat. Take the gelatine leaves from the water, squeezing out excess water, and stir them into the hot cream one at a time until dissolved. Allow this mixture to cool a little.
Whisk the fromage frais with the 140g of golden caster sugar, orange zest, and 4 tbsp of orange juice. Stir in the slightly cooled cream and gelatine mixture along with the 400g of raspberries. Gently crush a few of the raspberries against the bowl's side and stir to create a ripple effect, leaving most berries whole.
Lightly whip the double cream until it forms soft peaks, then gently fold it into the raspberry mixture. Pour this into the prepared cake tin and chill for at least 3 hours, or overnight, until fully set.
To prepare the sauce, blend the 250g of chopped strawberries and raspberries with 3 tbsp of orange juice and 2 tbsp of golden caster sugar in a food processor. Refrigerate the sauce until you are ready to serve. Both the sauce and mousse can be prepared up to a day in advance.
When ready to serve, carefully run a knife around the edge of the mousse to loosen it from the tin. Remove the cake from the tin and take it off its base. Place it on a serving plate, then arrange a mixture of halved strawberries, raspberries, and blueberries on top. Finish with a dusting of icing sugar and serve alongside the chilled berry sauce.

Nutrition (per serving)

Calories607 kcal

Fat41 g

Saturates24 g

Carbs53 g

Sugars28 g

Fibre3 g

Protein10 g

Sodium304 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisineamerican