The SWEETEST SPRING

Celebrate the new season with creamy, dreamy, flowery desserts starring tangy citrus and sweet berry flavours

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.