RASPBERRY AND VANILLA MOUSSE CAKE
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,
2 Tbsp margarine, melted
Fresh mint leaves, to serve
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.