Raspberry and yoghurt mousse cake

Serves 10-12

Rasberry Mousse

Ingredients

  • 220g wholemeal biscuits (such as digestive biscuits), crushed 100g unsalted butter, melted

For the raspberry mousse

  • 3 titanium-strength gelatine sheets
  • 500g raspberry purée
  • 2tbsp caster sugar
  • 300ml single cream
  • whipped to soft peaks

For the yoghurt mousse

  • 3 titanium-strength gelatine sheets
  • 300ml single cream
  • 240g Greek-style yoghurt
  • 75g caster sugar
  • 1tsp vanilla bean paste

To serve

  • fresh raspberries
  • 20cm round spring-form cake tin

Method

Line the base and side of the cake tin with a double layer of cling film, making sure you have some excess hanging over the edge.

Combine the biscuit crumbs with the melted butter in a bowl and mix well. Press the mixture evenly over the base of the tin. Place in the fridge for about 30 minutes or until firm.

To make the raspberry layer, soften the gelatine sheets in cold water for 5 minutes. Warm 100g of the raspberry purée with the sugar in a saucepan over a low heat, stirring to dissolve the sugar.

Squeeze the excess water from the gelatine sheets, then stir through the warm raspberry purée until dissolved. Whisk in the remaining raspberry purée and cool to room temperature but don’t allow it to set.

Fold the whipped cream into the cooled raspberry purée, spoon over the biscuit base and smooth the top. Place in the fridge for about 1 hour or until set.

To make the yoghurt mousse, soften the gelatine sheets in cold water for 5 minutes. Warm 60ml of the cream in a saucepan over a low heat. Gently squeeze the excess water from the gelatine sheets, then stir through the warm cream until dissolved. Cool slightly, then fold through the yoghurt.

Whip the remaining cream, sugar and vanilla bean paste until soft peaks form, then fold through the yoghurt mixture.

Spoon the yoghurt mixture on top of the raspberry layer and smooth the top with a spatula. return to the fridge for about 1 hour or until it has set. remove the cake from the fridge and use a hot, clean knife to cut it into 10 or 12 pieces. Serve with fresh raspberries.

Recipes and photographs taken from Neil Perry's Good Cooking by Neil Perry, photography by Earl Carter (Murdoch books, £20)
Rasberry Mousse
Recipes and photographs taken from Neil Perry's Good Cooking by Neil Perry, photography by Earl Carter (Murdoch books, £20)

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