Mousse cake is one of those desserts that is both indulgently comforting and light. We turned a very Banting-conscious blueberry smoothie into a mousse by adding gelatine – and before you turn your nose up at using gelatine – the texture of this tart is more creamy mousse-like than stiff gel-like! Gelatine is made up of protein, that has been refined from porcine/bovine hide, and adds great structure to jelly, panna cotta, gummy sweets, marshmallows and mousses.
‘Faux biscuit’ base
- 40g Mixed Nuts
- 10g Coconut, desiccated
- 1 tsp. Butter
- 5 Dates, dried (rehydrated in boiling water)
Soak the dates in boiling water for a minute. Place all ingredients in a food processor and blend till crumb consistency is reached. Pour the crumb base into a tray or small springform pan lined with baking paper and press down.We used a 15cm springform pan
Mousse
- 300g Plain yogurt
- 250g Blueberries, frozen/ any frozen berries
- 400 gr. Whipped cream
- 1 tablespoon lemon juice
- 120 gr. Xylitol
- 4 Leaves of gelatine
- Vanilla
Soak the gelatine according to package directions. Puree the berries and pass the berry pulp through a sieve. Mix in the yoghurt and lemon juice. Separately whip the cream with the vanilla and xylitol until stiff; and then fold into the berry yoghurt mixture.
Carefully squeeze out the excess water from the gelatine, and heat it in a small saucepan until it becomes liquid. Slowly stir into the mousse mixture. Stir well and quickly so that no lumps arise. Carefully pour the filling into the pan. This mixture made a little extra for tasting! This mixture can be separated into serving glasses for individual portions, and sprinkled with the ‘faux biscuit’ as a topping.
Allow to set in the refrigerator for 4 hours.
We decorated our mousse tart with fresh blueberries and yellow fondant ribbon roses (just for fun!).
