RASP­BERRY AND VANILLA MOUSSE CAKE

Diabetic Living - - Food in Focus -

PREP TIME: 10 MINS COOK TIME: 20 MINS SERVES 10 (AS AN OC­CA­SIONAL DESSERT)

500g fresh rasp­ber­ries,

plus 100g ex­tra, to serve

125ml (½ cup) wa­ter,

plus 2 Tbsp ex­tra

1 Tbsp sugar

4 tsp pow­dered gela­tine

100g light smooth ri­cotta

2 x 150g con­tain­ers vanilla fruche 185ml (¾ cup) skim milk

1½ Tbsp Cot­tee’s in­stant pud­ding, vanilla flavoured dessert mix

70g Arnott’s Milk Ar­row­root,

crushed

2 Tbsp mar­garine, melted

Fresh mint leaves, to serve

(op­tional)

1 Spray a small loaf tin with cook­ing spray. Line with a dou­ble layer of plas­tic wrap, al­low­ing plas­tic to over­hang sides.

2 Put rasp­ber­ries and 60ml (¼ cup) wa­ter in a large saucepan. Mash berries. Bring to boil over high heat. Re­duce heat to medium and sim­mer, un­cov­ered, for 10 min­utes. Press mix­ture through a fine mesh sieve. Dis­card seeds. Re­turn mix­ture to saucepan and stir in sugar. Re­turn to sim­mer and cook for 10 min­utes or un­til mix­ture re­duces to about 1/2 cup. Set aside to cool slightly.

3 Add 60ml (1/4 cup) wa­ter to a small heat­proof bowl. Sprin­kle over 2 tsp gela­tine and set aside for 5 min­utes. Heat in mi­crowave on High/100% for 30 sec­onds. Set aside for 5 min­utes to cool slightly. Stir over medium heat for a few min­utes un­til gela­tine dis­solves.

Stir gela­tine mix­ture into berry mix­ture. Whisk ri­cotta and one con­tainer of fruche in a medium bowl. Add one third fruche mix­ture to berry mix­ture un­til com­bined. Fold in an­other third of fruche mix­ture and mix un­til com­bined. Spoon mix­ture in lined tin. Cover with plas­tic wrap and put in fridge for about 1 hour, or un­til set.

4 Whisk the milk and pud­ding mix in a medium bowl un­til thick. Whisk in the re­main­ing ri­cotta and fruche mix­ture and ex­tra tub of fruche into pud­ding mix. Put re­main­ing 2 Tbsp wa­ter into a small heat­proof bowl. Sprin­kle over re­main­ing gela­tine. Stir well. Set aside for 5 min­utes. Heat in mi­crowave on High/100% for 30 sec­onds. Set aside for 5 min­utes to cool slightly. Stir gela­tine into vanilla mix­ture. Spread over rasp­berry layer.

5 Com­bine bis­cuit crumbs and mar­garine in a small bowl. Gen­tly press mix­ture onto pud­ding layer. Cover with plas­tic wrap and put in fridge for 8 hours.

6 Us­ing over­hang­ing plas­tic wrap, lift cake out of tin. In­vert onto a serv­ing plate and top with rasp­ber­ries and mint, if us­ing.

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