Ingredients
For the biscuit base
- 200g digestive biscuit
- 100g butter, melted
For the mousse cake
- 4 sheets leaf gelatine
- 142ml carton single cream
- 500g carton fromage frais
- 140g golden caster sugar
- finely grated zest 1 small orange
- 4 tbsp orange juice
- 400g raspberries
- 284ml carton double cream
For the sauce
- 250g mixture of strawberries (chopped) and raspberries
- 3 tbsp orange juice
- 2 tbsp golden caster sugar
To decorate
- mixture of strawberries (some halved), raspberries and blueberries
- icing sugar, for dusting
Method
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Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.
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Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one – they will dissolve immediately. Leave to cool slightly.
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Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.
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Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
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To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).
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To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.