Raspberry and yoghurt mousse cake
Combining good looks and substance, this cake's velvety texture is sweetened by luscious summer fruit. Raspberry puree can be bought, or you can make your own at this time of year: sprinkle with sugar, allow to macerate, then puree and sieve.
Ingredients
250g packet Granita biscuits, crushed
100g unsalted butter, melted
6 sheets titanium-strength gelatine leaf
500g strained raspberry purée
1/2 cup caster sugar
3 cups single cream, plus 2 tbsp extra
240g good-quality thick Greek yoghurt
1 tsp vanilla bean paste
fresh raspberries, to serve
Method
Line a spring-form cake tin (20cm diameter) with layers of cling film, ensuring some excess at the edges for easy removal. Combine biscuit crumbs with butter in a bowl, mix well. Press mixture over base of tin. Refrigerate until firm, about 30 minutes.
For the raspberry layer, soften 3 sheets of gelatine in cold water for 5 minutes. Warm 100g raspberry purée with 2 tablespoons sugar, stirring until dissolved. Squeeze excess water from gelatine and dissolve into the warm purée. Whisk through remaining purée, and cool. Whip 1 1/2 cups of cream to soft peaks and fold through the purée. Spoon mixture on biscuit base. Refrigerate until mousse sets, about an hour.
For the yoghurt layer, soften 3 sheets of gelatine in cold water for 5 minutes. Gently warm 2 tablespoons of cream. Squeeze excess water from gelatine and add to the warmed cream to dissolve. Cool slightly, then fold through the yoghurt. Whip 1 1/2 cups cream, sugar and vanilla until soft peaks form. Fold through yoghurt mixture.
Spoon mixture on top of raspberry mousse. Level out top with a spatula. Chill until yoghurt layer sets, about an hour. Remove from fridge, turn out of tin and slice with a hot knife. Serve with fresh raspberries.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury
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