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.
- 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
- extra blackberries
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.