Berry mousse dessert - recipe
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Prepare
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Serves
8 -
Skill
Easy
Ingredients
- 100 g Butter (unsalted)
- 200 g Cinnamon biscuits
- 30 ml Whipping cream
- 110 g Icing sugar
- 2 Gelatine leaves sheets
- 450 g Mixed berries
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1
Place the baking paper on the bottom of the springboard pan.
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2
Melt the butter in a microwave or a bain-marie.
For this step you'll need:
- 100g Butter (unsalted)
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3
Crumble the cinnamon biscuits, add the butter and mix. Cover the bottom of the pan with this mixture. Set aside in refrigerator.
For this step you'll need:
- 200g Cinnamon biscuits
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4
In a large bowl, whip the cream while gradually adding 2 teaspoons of icing sugar (the whipping cream must be very cold; you can even chill the bowl of cream in the refrigerator beforehand). Once whipped, set aside in refrigerator.
For this step you'll need:
- 30ml Whipping cream
- 10g Icing sugar
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5
Let the sheets of gelatine soften in a bowl of cold water.
For this step you'll need:
- 2 Gelatine leaves sheets
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6
In a saucepan, heat the mixed fruit while crushing it with a potato masher (this step should last no more than 5 minutes). Pour the fruit into a conical strainer and press it in order to collect the juice. Put this juice into the saucepan. Add the sugar. Heat juice while stirring to dissolve the sugar. As soon as the first bubbles appear, turn off the heat and add the softened and drained sheets of gelatine. Mix.
For this step you'll need:
- 450g Mixed berries
- 100g Icing sugar
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7
Let the mixture cool, stirring from time to time so that the surface does not gel.
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8
Once the fruit preparation, called a “coulis,” has cooled, add it to the whipped cream and pour everything onto the layer of biscuit. Level by gently shaking the pan horizontally, and set pan in refrigerator for at least 4 hours.
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9
Remove from pan by passing a knife around the circumference of the cake, decorate with fruit and enjoy as is or with fruit coulis.