Recipe for mousse cake with biscuit base
Biscuit base with berry mousse, topped with even more berries and small sugar hearts.
Just sharing a recipe, in case anyone would like to try it.
It’s fresh and delicious and not that hard, right?
Ingredients
Biscuit base (20 cm)
- 250 gram Digestive biscuits
- 100 gram Butter
- 24 gram Brown sugar
- 1.5 gram Salt
Berry mousse (1 layer, 20cm)
- Gelatin Sheets 3 sheets
- 300 gram Berry Frozen
- 100 gram Sugar
- 4 gram Vanilla Sugar
- 30 gram Lemon Juice
- 200 gram Cream
- 150 gram Plain yogurt
Instructions
Biscuit base
- -
- Blend the biscuits, melt the butter, and mix all the ingredients together.
- Press firmly into a springform pan lined with parchment paper.
- Refrigerate.
- -
- Soak the gelatin in cold water.
- Put raspberries, sugar, vanilla, and lemon in a pot and bring to a boil.
- Blend to a smooth purée.
- Wring out the gelatin to remove excess water and stir it into the berry purée.
- Cool to room temperature.
- Whip the cream until stiff, fold in the yogurt, and then fold the mixture into the berry purée.
- Pour the mousse onto the biscuit base and refrigerate for at least 3 hours, preferably overnight.
- Then decorate with berries and serve ?
- If you want to add mousse domes on top, set aside some of the mousse and pour into half-round silicone molds. Freeze overnight.
- They are then ready to be taken out and used to decorate the cake along with the berries the next day ?
