Blackcurrant Mousse Cake
Ingredients: Serves 8 – 10
4 Egg yolks
75g Caster sugar
4 Egg whites
150ml Double cream lightly whipped
250g Shortbread biscuits, crushed
75g unsalted butter, melted
3 tbsp Ribena
Coulis
1 sachet Powdered Gelatine
300g Blackcurrants
½ lemon juice only
Method:
First, whisk the yolks and sugar until they are thick and fluffy. Then make your coulis by pureeing the blackcurrants and sieving them. Soak the gelatine in the lemon juice then add to the coulis and warm gently to combine. Stir ¾ of the coulis into the egg mixture, cover with cling film and pop in the fridge.
Mix crushed biscuits with butter and press into a cake tin, leave in the fridge while you whisk the egg whites.
Whisk the egg whites until they form stiff peaks, then whisk the cream into soft peaks and fold both into the blackcurrant mixture. Pour into the cake tin and chill for 4 hours..
To make the topping, add the Ribena to your leftover coulis and pour over the top of your mousse cake. Pop back into the fridge overnight before serving.
