From our trusted favourite foodie aka ‘the grumpy cook club’ www.grumpycookclub.com, we have this special dish, perfect for al fresco dining in your Simple Life garden.
It looks and tastes like the best no-bake cheesecake you have ever had, yet has a much lighter texture that does not make you feel too full at the end of a meal.
It consists of two layers of mousse, one yoghurt and one raspberry, on top of a base of crushed digestive biscuits.
You will need a 20cm spring form cake tin, base and sides lined with baking parchment.
- 220g digestive biscuits, crushed (I like M&S digestives, but any will do)
- 100g unsalted butter, melted
For the raspberry mousse layer
- 3 sheets of gelatine
- 500g raspberry puree (home made or bought)
- 1 tbsp caster sugar
- 300g whipping cream, whipped to soft peaks
For the yoghurt mousse layer
- 3 sheets of gelatine
- 300ml whipping cream,
- 240g greek style yoghurt
- 75g sugar
- 1 tsp vanilla bean paste
- Some fresh raspberries to serve.
- Mix the crushed digestives and melted butter together, then pack into the base of the prepared cake tin. Pop into the fridge for about 30 minutes to1 hour to firm up.
- Meanwhile, soften the sheets of gelatine in some cold water for 5 minutes or so until soft.
- Warm 100g of the raspberry puree in a saucepan with the sugar (1 tbsp of sugar is usually enough, but if you have a sweet tooth, feel free to add another), and stir until the sugar has dissolved.
- Lift the gelatine out of the water and squeeze well, getting rid of as much liquid as you can. Drop into the warm puree and stir until dissolved. Add the remaining puree and give a good whisk to combine. Leave to cool to room temperature.
- Just keep a check on the puree as it cools to make sure it doesn’t set, giving it a quick whisk if you think it is. It should be okay, but best to keep an eye on it.
- When cool, fold in the whipped cream which you have whisked to a soft peak stage. As soon as it is amalgamated (no streaks of cream), pour on top of the biscuit base, smooth over with a palette knife and refrigerate to set (at least an hour, possibly more).
- For the top layer of yoghurt mousse, again soften the gelatine sheets in some cold water for 5 minutes.
Warm through 60ml of the whipping cream in a saucepan, and add the gelatine leaves after squeezing out the excess water. Stir until dissolved, and leave to cool a little.
Fold through the Greek yoghurt.
- Whisk the remaining cream, sugar and vanilla together until soft peaks form and add to the yoghurt mixture. Fold through until amalgamated then spoon onto the now set raspberry layer and smooth out with a palette knife or spatula.
- Refridgerate until set and firm, which should take about a couple of hours.
- Carefully peel away the baking parchment from the sides and base and place on a cake stand or cutting board. If you see any creases or slight imperfections, just smooth them out gently with a small palette knife. Slice into wedges and garnish with fresh raspberries. Enjoy!