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The Recipe Trivia GameThe Recipe Trivia Game

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Deliciously Cool and Fruity Forest Fruit Dessert

This fantastic dessert takes a while to prepare and you have to let it sit for a few hours so the mousse layer and gelatin layer can both set. The cake itself is made with flour, egg whites, sugar and ground almonds, and the mousse is made with assorted forest fruits as well as a little coconut liqueur and/or coconut flakes.

If you are not a fan of coconut then just leave it out, but the coconut is delicious with the white chocolate and forest fruits flavors. For the fruit, you can use fresh or frozen berries. Although frozen berries are not good for decorating cakes usually because they are very soft, they are fine here because we are making a gelatin layer on the top of this forest fruit dessert, and that holds the fruit in place.

Take your pick from raspberries, cherries, strawberries, blackcurrants, blueberries, blackberries, or anything else you fancy. You could even throw in some chopped peaches or apricots. Avoid fresh pineapple though, else the gelatin will not set! Serve this magnificent dessert with your favorite beverage, perhaps a cup of coffee or a glass of milk. It makes a nice late afternoon snack or a wonderful after-dinner dessert.

Featured Recipe:

Forest Fruit Dessert

Fruity Forest Fruit Dessert

Fruity Forest Fruit Dessert

Summary: This fantastic dessert takes a while to prepare and you have to let it sit for a few hours so the mousse layer and gelatin layer can both set.

Ingredients

  • For the Cake:
  • 6 oz white sugar
  • 4 egg whites
  • 1½ oz all-purpose flour
  • 8 oz ground almonds
  • For the Creamy Mousse Layer:
  • 4 oz white chocolate
  • 2 oz white sugar
  • 1 tablespoon coconut liqueur or water
  • 3 tablespoons boiling water
  • 1 tablespoon coconut flakes
  • 3 teaspoons powdered gelatin
  • 7 oz assorted fresh or thawed berries (raspberries – strawberries and blueberries perhaps)
  • ½ pint whipped cream
  • For the Fruity Topping:
  • 1 pint assorted fresh or thawed berries
  • 1 small package strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease and line a pair of 8 inch round spring-form cake tins with parchment paper.
  3. Beat the egg whites until they form soft peaks.
  4. Ensure the beaters and bowl are grease-free and clean before you start (else the egg whites will not peak).
  5. Gradually beat in the sugar until the mixture is shiny and thick.
  6. Fold in the almonds and flour.
  7. Divide this batter between the cake tins and level the surface using a palette knife.
  8. Bake for 20 minutes in the center shelf of your oven or until the cakes are set and beginning to turn golden brown.
  9. Cool in the tins for 10 minutes, then turn the cakes on to a wire rack to finish cooling.
  10. Melt the white chocolate in a bowl set over a pan of simmering water.
  11. Let it cool slightly while you whiz the berries with a tablespoon of cold water in a food processor or blender.
  12. Tip the mixture into a sieve and press it through, to remove any seeds.
  13. Sprinkle the gelatin on to the boiling water and stir until dissolved.
  14. Stir this liquid gelatin into the melted chocolate and then fold in the coconut liqueur or water, and also the sugar.
  15. Fold in the coconut flakes, then the whipped cream, and finally then the berry puree.
  16. Line the base and sides of one of the cake tins with parchment paper and put one of the cake layers in there.
  17. Spoon ¾ of the mousse on top and level it flat using a palette knife.
  18. Add the second cake layer on top of that and then add the remaining mousse.
  19. Cover and chill for 2 hours or until set (you can leave it overnight if you like).
  20. Dissolve the gelatin powder in the boiling water, then stir in the cold water.
  21. Arrange the berries on top of the mousse cake.
  22. Leave the gelatin mixture to thicken up.
  23. When it is thick (this will take a few hours) spoon it over the top of the cake and level it flat.
  24. Chill until completely set.
  25. Remove the cake from the tin and serve.

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

 

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