Mousse cake with berries
For the sauce and decoration of the top of the pie, you can use any set of berries - raspberries, blackberries, strawberries, black and red currants, cherries.
Ingredients
Servings 8- 200 g biscuit crumbs
- 500 g sour cream
- 400 g raspberries
- butter - 100 g
- 400 ml cream
- sugar - 150 g
- oranges - 1 pc.
- 30 g gelatin
- powdered sugar
- berries
- 3 art. l. orange juice
- sugar - 2 tbsp.
- 250 g different berries
Cooking
Step 1
Break the biscuits into small pieces and grind in a blender until crumbly. Warm butter to room temperature, transfer to a bowl. Add biscuit crumbs and beat with a mixer into a homogeneous mass.
Step 2
Cut out a parchment circle with a diameter of 24 cm and a strip 2.5 cm wider than the height of the form, and 1 cm longer than the length of its side.
Step 3
Place the parchment into the mold. Spread the biscuit mixture in an even layer on the bottom of the mold, press lightly with your hands. Put the form in the refrigerator, let cool.
Step 4
Soak gelatin for 5 minutes. in warm water. Pour a third of the amount of cream into a saucepan and heat, not boiling. Remove from fire. Squeeze out the gelatin and add to the cream. Stir, let cool to room temperature.
Step 5
Remove the form from the refrigerator. Beat sour cream, sugar, orange zest and juice with a mixer. Add cream with gelatin. Whip the remaining cream until stiff peaks form and gently fold into the mousse. Mix carefully and pour into a mold.
Step 6
Sort the raspberries, rinse and let dry. Carefully, one berry at a time, add raspberries to the mousse. Put the cake in the refrigerator for 3 hours.
Step 7
Prepare the sauce. Sort the berries, rinse with water and let dry on paper napkins. Place the berries, sugar and orange juice in a blender and blend. Pour into saucepan and refrigerate.
Step 8
Berries intended for decoration, sort, rinse and dry. Remove the cake from the mold, put the berries on top and sprinkle them with powdered sugar. Serve the sauce separately.