Blackberry Mousse Cake
Each lovely bite brings a rush of flavor and texture to your mouth. The creamy mousse blends so nicely with the salty-sweetness of the graham cracker crust, and the the burst of juice from the fresh berries is so YUMM!! Swap out the blackberries with blueberries or raspberries for a beautiful variety of fresh fruit flavors.
Prep Time 35 minutes
Ingredients
Biscuits
- 5 oz graham crackers
- 2 oz unsalted butter melted
- Blackberry Mousse
- 1 pkg unflavored gelatin
- 2 cups blackberries
- 1/2 pint whipping cream
- 3 1/2 oz sugar
- juice of 1/2 a lemon
To Finish
- extra blackberries
Instructions
-
Prepare an 8in loose-bottomed cake tin about 1 1/2” in deep.
-
For the base, crumble the crackers to fine crumbs in a food processor, add the melted butter and process again. Press these evenly into the base of the tin using your fingers.
-
To make the mousse, cut the gelatin into strips, place in a medium bowl, cover with cold water and leave to soak for 5 minutes, then drain. Pour over 3 tablespoons of boiling water and stir to dissolve (if necessary, set the bowl over a little simmering water and heat gently).
-
Briefly whiz the blackberries, cream, sugar and lemon juice in a blender to a purée, then pass through a sieve into a medium bowl. Very gradually stir the blackberry cream into the gelatin solution, then pour this on top of the cracker base using the back of a spoon as a chute to avoid disturbing the crumbs. Cover with plastic wrap and refrigerate for half a day or overnight until set.
-
Just before serving, decorate with extra blackberries. Run a knife around the collar and remove it, then serve the cake in slices with more blackberries, if wished.