Berry mousse dessert

Method

1. Place the baking paper on the bottom of the springboard pan.

2. Melt the butter in a microwave or a bain-marie.

3. Crumble the cinnamon biscuits, add the butter and mix. Cover the bottom of the pan with this mixture. Set aside in refrigerator.

4. In a large bowl, whip the cream while gradually adding 2 teaspoons of icing sugar (the whipping cream must be very cold; you can even chill the bowl of cream in the refrigerator beforehand). Once whipped, set aside in refrigerator.

5. Let the sheets of gelatine soften in a bowl of cold water.

6. In a saucepan, heat the mixed fruit while crushing it with a potato masher (this step should last no more than 5 minutes). Pour the fruit into a conical strainer and press it in order to collect the juice. Put this juice into the saucepan. Add the sugar. Heat juice while stirring to dissolve the sugar. As soon as the first bubbles appear, turn off the heat and add the softened and drained sheets of gelatine. Mix.

7. Let the mixture cool, stirring from time to time so that the surface does not gel.

8. Once the fruit preparation, called a “coulis,” has cooled, add it to the whipped cream and pour everything onto the layer of biscuit. Level by gently shaking the pan horizontally, and set pan in refrigerator for at least 4 hours.

9. Remove from pan by passing a knife around the circumference of the cake, decorate with fruit and enjoy as is or with fruit coulis.