Satisfy that sweet tooth with a delectable, rich raspberry and sour cherry dessert.
Short crust pastry for base (see recipe to follow)
1kg fresh or frozen raspberries
400g tin pitted sour cherries
Sugar (to taste)
5 teaspoons gelatine
½ cup cold water
250g cream cheese, softened
½ cup icing sugar
Juice 1 lemon
1 tin evaporated milk, chilled in the fridge overnight
3 teaspoons gelatine, extra
100ml cold water, extra
Grease a 20cm round spring form tin. Heat oven to 170°C.
Cut pastry in half and rewrap one half and return to fridge (or freeze) to use another time. Roll the other half to fit the base of the tin. Prick several times with a fork. Bake for 12 minutes or until just cooked through. Cool in tin.
Drain excess juice from the raspberries and drain the cherries you should have about 1½ cups juice. Reserve this juice to make topping.
Heat the raspberries just to boiling point then sweeten to taste. Sprinkle the gelatin over the cold water and leave to stand until it blooms (takes up the water), then mix into the hot raspberries until completely dissolved. Place in fridge to cool completely.
When the raspberry mixture is cool, in a separate bowl, whisk the cream cheese with the icing sugar, then whisk in the lemon juice.
Beat the chilled evaporated milk with an electric beater until thick, then gradually whisk the raspberry mixture, followed by the cream cheese mixture. Continue to beat until well combined. Pour into the tin onto the cooled biscuit base, and drop in the cherries, mixing gently so that they are evenly distributed through the mixture. Place in fridge to set.
To make the topping, place the raspberry/cherry juice mixture in a saucepan and bring to the boil. Sweeten to taste. Sprinkle the extra gelatine over the extra 100ml cold water and wait for it to bloom, then mix into the hot juice. Cool completely, then pour over the set filling. Return the mousse cake to the fridge until the topping is set before serving.
Sweet Short Crust Pastry
125g butter, softened
125g plain flour
125g self raising flour
A little egg white, lightly whisked
Whisk the butter and sugar together, then whisk in the egg until well combined. Mix in the combined flours with a metal spoon to make a soft dough. Wrap in cling wrap and place in fridge for 30 minutes at least before using.
HINT – if you would like to make gluten free pastry, simply substitute gluten free plain and self raising flour for regular wheat flours in this recipe.