- Serves6
- CourseDessert
- Prepare30 mins
- Cook8 mins
- Total time38 mins
Ingredients
- 200g mixed berries (not including strawberries)
- 2 tbsp golden (or regular) caster sugar
- 200g strawberries
- 1 unwaxed lemon, zest
- 2 tbsp Belvoir Blueberry & Blackcurrant Cordial (or use crème de cassis)
- 400g sliced brioche loaf
- Mint leaves, plus extra whole berries, to serve (optional)
For the cheesecake mousse
- 125ml Essential Double Cream
- 125g essential Waitrose Mascarpone
- 2 tbsp Greek-style yogurt (or soured cream or crème fraîche)
- 50g icing sugar, sifted
- ½ tsp vanilla bean paste or extract
Method
Tip the mixed berries into a saucepan, then add the sugar and stir. Gently cook until the sugar dissolves and the fruit starts to release its juices. Increase the heat, bring to the boil, then simmer for 2 minutes until the fruit is soft with lots of juice. Quarter the smaller strawberries and roughly chop larger ones, then add to the pan with the lemon zest.
Remove the pan from the heat and strain the fruit through a sieve, reserving the juices. Add the cordial and 3 tbsp water to the juices.
Prepare the mousse. Using an electric hand mixer, whisk the cream into stiff peaks, about 3 minutes. In a separate bowl, combine the mascarpone, yogurt, icing sugar and vanilla. Beat with a rubber spatula for 1 minute, or until smooth and light. Gently fold the cream into the mascarpone mixture until evenly combined.
Cut the crusts from the brioche (reserve and freeze – they make great breadcrumbs). Wet the inside of a 450g loaf tin and line with clingfilm, leaving some overhanging (the water helps the clingfilm to stop slipping around).
Generously dip each side of a slice of brioche into the reserved juices and place, juice-side down, into the bottom of the tin. Continue cutting slices of brioche to fit, then dip 1 side into the juices and cover the base and sides. Press each piece in place without any gaps.
Tip the strained fruit into the brioche-lined tin. Spoon in the mousse until level with the top of the tin and brioche. The amount needed will vary depending on the quantity of fruit used. Smooth the surface.
Cut 2 or 3 more squares of brioche to fit the top. Soak both sides of the bread in the juice this time. If you run out of juice, add a drop more cordial or cassis and water. Lay the soaked brioche on top of the cheesecake filling, then fold the overhanging clingfilm in to cover. Push down firmly with the palm of your hand. Chill in the fridge for at least 4 hours, or preferably overnight. Cover and chill the leftover cheesecake mousse.
Unwrap the clingfilm, then turn out onto a board. Serve with the remaining cheesecake filling (in quenelles, piped on top or in a bowl on the side) and a few mint leaves. If you have extra whole berries, pile on top of the pudding after turning it out. Slice pieces using a serrated knife and a gentle sawing motion.
Cook’s tip
Freezing leftover fresh berries
Wash the berries gently and pat dry. Spread in a single layer on a lined tray and freeze for 2-3 hours, or until firm. Transfer to an airtight bag or container. They will keep for up to 1 year. Use from frozen, or defrost in the fridge or at room temperature.
Berry & mint ice cubes
Add a small mint leaf to each section of an ice cube tray. Weigh the leaf down with a berry or two and top up to ¾ full with water. A mixture of berry ice cubes looks great in a big jug of water.
Fruit compote
Place berries in a saucepan, add a little honey or sugar, cover and cook gently, stirring often, until softened. Mash with a fork to break up the fruit and add a dash of vanilla. Leave to cool and store in a jar in the fridge for up to 4 days. Serve the compote with granola and yogurt.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,047kJ/ 490kcals |
|---|---|
Fat | 26g |
Saturated Fat | 16g |
Carbohydrates | 55g |
Sugars | 27g |
Fibre | 3.4g |
Protein | 7.2g |
Salt | 0.7g |