Creamy Fruit Squares with Biscuit Base
ready in 5 h.
- For the mousse
- 1.333 cups double cream
- ½ cup Apple juice
- ¼ cup caster sugar
- 2 large egg whites
- 2 tsps Powdered gelatine
- For the jelly
- ½ cup Apple juice
- 0.333 cup water
- 2 tsps Gelatin powder
- 2 tsps caster sugar
- 1 tsp green Food coloring
Prepare the biscuit layer by pulsing together the biscuits, pistachios, sugar and cinnamon in a food processor until the mixture resembles breadcrumbs.
Transfer the mixture to a mixing bowl and add some of the melted butter. Stir until the mixture resembles wet sand.
Spoon into a shallow baking tray that has been lined with greaseproof paper. Smooth until flat using the back of a tablespoon, then chill.
For the mousse start by sprinkling the gelatine onto the apple juice in a jug. Let it dissolve for 5 minutes, then combine the double cream and sugar in a large mixing bowl.
Whisk well until it starts to thicken, then add the apple juice and gelatine mixture. Whisk until the mixture forms soft peaks. Whisk the egg whites with a pinch of salt in a separate mixing bowl until they form soft peaks.
Whisk a third of the egg whites into the cream mixture to loosen them, then fold that mixture into the rest of the egg whites, working quickly but gently. Spoon into 4 individual cube moulds and chill until ready to serve.
Prepare the apple jelly by combining the water and powdered gelatine in a saucepan. Heat over a medium heat until the gelatine dissolves, stirring occasionally.
Remove from the heat and stir in the sugar and apple juice. Let the mixture cool before pouring onto a lined, shallow baking tray. Chill for 2 hours until set.
After 2 hours, remove from the fridge and use a small cookie cutter to stamp out rounds of the jelly.
Remove the chilled biscuit base and use a larger 6-7cm cookie cutter to cut out 4 rounds.
Arrange the rounds of biscuit on serving plates. Remove the mousse from the fridge and gently blowtorch their outsides to help loosen them a little.
Invert onto the biscuit bases and press a jelly round into their tops before serving.