Emmeline Thrower - Gardener

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Summer Fruit Mousse Cake

Posted by vamachara on October 8, 2014 at 7:15 AM

I picked so many raspberries this year, a few strawberries and some blackcurrants too.  I put the excess into the freezer and as soon as the autumn weather arrived I fancied some comfort food - something summery.  I'm allergic to cows milk so after discovering "Soyatoo! Soy Whip" I knew I could invent something lovely to remind me of summer.

It's all an experiment which I plan to perfect but the first go was pretty amazing!  This is how I made it.  If you are allergic to cow's milk then please check the packets for milk before using any of the following ingredients.

The Base

 3oz Stork hard margarine

 6oz Gingernuts (I use Sainsburys basics gingernuts)

The Mousse

135g pack of blackcurrant jelly (I used Hartleys)

7-8oz frozen fruit from the garden (raspberries, strawberries and blackcurrants)

few extra nice bits of fruit to pop under the mousse

300ml packet of Soyatoo! Soy Whip

Method

Defrost the fruit then mush it up with a blender.  Push it through a sieve once or twice to remove pips.  Put in the fridge.

Line a 20cm wide, deep dish with foil.

Make the base

Crush the gingernuts - I do it in a plastic sandwich bag to avoid making too much mess.

Gently melt the marg in a medium saucepan then take off the heat and mix in the crushed gingernuts, maybe crushing them a bit more if you've got any big bits.

Tip it into the lined dish and pat it down so it's even and packed in reasonably tight.

Chill the base in the fridge for at least 1 hour - Chill out yourself too -  disappear into the garden for a bit, chat with the neighbour, have a cuppa

Make the mousse

Cut up the jelly and put in a small saucepan with 1 tablespoon of water.  Melt over a low heat, mixing it until it's all smooth then take off the heat.

Whisk the "Soyatoo! Soy Whip"  with an electric whisk on full power for 2 minutes.  It will double in volume.

Fold in the jelly and then fold in the fruit puree.


Take the base out of the fridge and place some bits of fruit on top of the base, around the edge of the dish.

Pour the mousse mixture over the top and level it out a bit.

Chill in the fridge for at least 2 hours.  I'm very impatient so I set my timer and then go do something else, instead of hopping around the kitchen shouting "is it set yet?!?"


My friend Sam suggests a fruit compote or couli to serve with it.  Anyone with a good recipe please get in touch.




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