Creamy Fruit Squares with Biscuit Base
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Ingredients
for
4
- For the mousse
- 1.333 cups double cream
- ½ cup Apple juice
- ¼ cup caster sugar
- 2 large egg whites
- 2 tsps Powdered gelatine
- salt
- For the jelly
- ½ cup Apple juice
- 0.333 cup water
- 2 tsps Gelatin powder
- 2 tsps caster sugar
- 1 tsp green Food coloring
- For the biscuit base
- 1 cup Digestive biscuit
- ¼ cup unsalted butter (melted)
- ½ cup unsalted Pistachio (shelled)
- ½ tsp ground cinnamon
Preparation steps
1.
Prepare the biscuit layer by pulsing together the biscuits, pistachios, sugar and cinnamon in a food processor until the mixture resembles breadcrumbs.
2.
Transfer the mixture to a mixing bowl and add some of the melted butter. Stir until the mixture resembles wet sand.
3.
Spoon into a shallow baking tray that has been lined with greaseproof paper. Smooth until flat using the back of a tablespoon, then chill.
4.
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.
5.
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.
6.
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.
7.
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.
8.
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.
9.
After 2 hours, remove from the fridge and use a small cookie cutter to stamp out rounds of the jelly.
10.
Remove the chilled biscuit base and use a larger 6-7cm cookie cutter to cut out 4 rounds.
11.
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.
12.
Invert onto the biscuit bases and press a jelly round into their tops before serving.
