RASPBERRY, RHUBARB AND ROSE MOUSSE PIE

Preparation time 30 mins plus 20 mins freezing and 5 hours chilling Cooking time 10 mins

Serves 10-12

250g packet plain sweet biscuits 150g unsalted butter, melted Raspberries, dried rose petals, crushed strawberry crisps, mini meringues, slivered pistachios and edible flowers, to serve

RASPBERRY MOUSSE

2 tsp gelatine powder

2 Tbsp cold water

6 stalks rhubarb, cut in 3cm pieces 125g punnet raspberries

1 Tbsp dried food-grade rose petals 3/4 cup caster sugar

1 tsp lemon juice

Finely grated zest of 1 lemon

11/2 cups thickened cream

STEP 1 Put biscuits in bowl of a food processor and pulse until fine crumbs form. Transfer to a bowl and stir in melted butter until well combined.

STEP 2 Lightly grease a 25cm-wide (2.5cm deep) fluted, loose-based tart tin. Press crumb mix firmly over base and side of tin, using a flat-based glass to compact well. Freeze for 20 minutes.

STEP 3 Meanwhile, to make mousse, sprinkle gelatine over water. Stand at room temperature for 10-15 minutes, until gelatine is hydrated.

STEP 4 Meanwhile, in a medium saucepan, cook rhubarb, raspberries, rose petals, sugar, lemon juice and zest on low heat for 7-8 minutes, until rhubarb is tender. Remove from heat, cool slightly, then puree until smooth. Add gelatine mixture and stir until dissolved. Strain fruit mixture through a sieve, discard solids and cool down to room temperature.

STEP 5 Whip cream until soft peaks form, then fold into cooled fruit mixture.

STEP 6 Pour mousse into chilled tart shell, and use back of a spoon to level. Chill for 5 hours or overnight.

STEP 7 Top tart with raspberries, rose petals, strawberry crisps, meringues, pistachios and edible flowers. Serve.