RASPBERRY, RHUBARB AND ROSE MOUSSE PIE
Preparation time 30 mins plus 20 mins freezing and 5 hours chilling
Cooking time 10 mins
Serves 10-12
250g packet plain sweet biscuits
150g unsalted butter, melted
Raspberries, dried rose petals, crushed strawberry crisps, mini meringues, slivered pistachios, and edible flowers, to serve
RASPBERRY MOUSSE
2 tsp gelatine powder
2 Tbsp cold water
6 stalks rhubarb, cut in
3cm pieces
125g punnet raspberries
1 Tbsp dried food-grade rose petals
3/4 cup caster sugar
1 tsp lemon juice Finely grated zest of
1 lemon
1/2 cups thickened cream
STEP 1 Put biscuits in the bowl of a food processor and pulse until fine crumbs form. Transfer to a bowl and stir in melted butter until well combined.
STEP 2 Lightly grease a 25cm-wide (2.5cm deep) fluted, loose-based tart tin. Press crumb mixture firmly over base and side of tin, using a flat-based glass to compact well. Freeze for 20 minutes.
STEP 3 Meanwhile, to make the mousse, sprinkle gelatine over water. Stand at room temperature for 10-15 minutes, until gelatine is hydrated.
STEP 4 Meanwhile, in a medium saucepan, cook rhubarb, raspberries, rose petals, sugar, lemon juice, and zest on low heat for 7-8 minutes, until rhubarb is tender. Remove from heat, cool slightly, then puree until smooth. Add the gelatine mixture and stir until dissolved. Strain fruit mixture through a sieve, discard solids, and cool down to room temperature.
STEP 5 Whip cream until soft peaks form, then fold into cooled fruit mixture.
STEP 6 Pour mousse into chilled tart shell, and use back of a spoon to level. Chill for 5 hours or overnight.
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Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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