Summer Berry Mousse Cake Recipes

SUMMER BERRY MOUSSE CAKE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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).
• 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.

MIXED BERRY MOUSSE

Steps:

• In a pan of simmering water, add the mixture of frozen berries and half the amount of sugar. Cook the berries until they feel soft.
• When the berries are soft, turn off the heat. Drain, keeping the juice. With the drained berries, using a processor, pulse the berries into a thick mixture, pour into a bowl and leave to cool
• Separate the eggs. Using the egg whites only and the 1/2 - 1 tbsp of fresh lemon juice (depending on your own taste), in a clean food processor whisk until soft peaks form. At this stage add the last of the sugar. Whisk until firm peaks form - when the whisk leaves deep markings in the white mixture.
• Add 1 spoonful of the egg white to the mixed berries. stir the egg white in quickly until all combined.
• Now gradually fold the rest of the whites into the berry mixture. Do this slowly and carefully. Doing this too quickly will knock out all the air from the whites. Do not combine all the mixture, leave some of the whites still showing.
• To serve, spoon the mixture into 4 tall glasses. Leave to set for 2-3 hours in the fridge. You can leave them to set over night. Once set drizzle the kept berry juice over the mousse, and top with fresh berries. The berry juice is also ideal for making smoothies, Jelly, and ice cream with :) enjoy.