Blackcurrant and cassis mousse cake

Serves: 4

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Total Time: 25

Prep Time: 25

• 1  x 20cm (8in) shop-bought sponge flan base
• 400 gram(s) blackcurrants
• 150 gram(s) caster sugar
• 4 tablespoon(s) crème de cassis
• 6  leaves gelatine
• 150 ml double cream, lightly whisked
• 50 ml crème fraîche
• 2  egg whitesnight until set.

Method

1. Line the base of a 20cm (8in) spring-form cake tin with non-stick baking parchment. Trim the flan base to fit the tin.
2. Place the blackcurrants, sugar and cassis in a saucepan over a low heat. Stir gently until some juice is released, then cover and simmer for 4-5 minutes or until the fruit is quite soft.
3. Meanwhile, place the gelatine in a large bowl with 3tbsp cold water and leave to stand for a few minutes to soften, then pour into a small bowl and add 3tbsp cold water. Stand the bowl in a pan of boiling water and stir until the gelatine has dissolved.
4. Place the blackcurrants in a food processor and blend until smooth. Add the gelatine mixture, cream and crème fraîche and blend until smooth. Pour into a large bowl.
5. In a separate bowl, whisk the egg whites until they form soft peaks. Fold into the blackcurrant mixture, then spoon into the cake tin, cover and chill for 5-6 hours or over

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