RASPBERRY & YOGHURT MOUSSE CAKE

Serves 10–12.

220g Granita biscuits, crushed 100g unsalted butter, melted Fresh raspberries, to serve Raspberry layer 3 sheets titanium-strength gelatine 500g raspberry purée

2 tbsp caster sugar

300ml pouring cream, whipped

to soft peaks Yoghurt layer 3 sheets titanium-strength gelatine 300ml pouring cream

240g Greek-style yoghurt

⅓ cup (75g) caster sugar

1 tsp vanilla bean paste

1 Line base and sides of a 20cm springform cake tin with a double layer of plastic wrap, with some excess over edge to aid removal.

2 Place biscuit crumbs and melted butter in a bowl and mix well. Press mixture evenly into base of cake tin. Refrigerate 30mins or until firm.

3 To make raspberry layer, soften gelatine sheets in cold water for 5mins. Place 100g raspberry purée and sugar in a saucepan over low heat, stirring to dissolve sugar. Squeeze excess water from gelatine; stir through raspberry purée until dissolved. Whisk in remaining purée. Cool to room temperature but do not allow to set. Fold cream through purée. Spoon over biscuit base; smooth top. Refrigerate 1hr or until set.

4 To make yoghurt layer, soften gelatine in cold water for 5mins. Warm ¼ cup (60ml) cream in a saucepan over low heat. Squeeze excess water from gelatine; stir through cream until dissolved. Cool slightly, then fold through yoghurt. Whip remaining cream, sugar and vanilla bean paste to soft peaks, then fold into yoghurt mixture. Spoon on top of raspberry layer and smooth top. Refrigerate 1hr or until set.

5 Serve cold with fresh raspberries.