Ingredients
– 300 g fresh raspberries
– 2 ripe peaches, peeled and chopped
– 400 ml heavy cream
– 250 g Greek yogurt
– 100 g sugar
– 5 g gelatin powder
– 150 ml water
– 1 tsp vanilla extract
– A pinch of salt
– 200 g digestive biscuits
Method
1. Begin by blending the raspberries and blending them until smooth. Pour the raspberry puree into a bowl and set aside.
2. In another bowl, whip the heavy cream until soft peaks form. Gently fold in the Greek yogurt, sugar, and vanilla extract.
3. Dissolve gelatin in water by heating it over low heat, stirring until completely dissolved. Add this mixture to the yogurt and cream mixture.
4. Carefully fold the chopped peaches into the yogurt mix. Then, layer this mixture with the raspberry puree in a serving dish.
5. Crush the digestive biscuits and sprinkle them over the top as a crunchy layer. Refrigerate the mousse cake for a few hours before serving.
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