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Categories:Viewed: 50 - Published at: 8 years ago
Ingredients
- 150 g digestive biscuits
- 110 g butter
- 550 ml double cream
- 600 g mascarpone cheese
- 60 g sugar
- 1 leaf gelatin
- 1 lemon
- 1 lime
- 100 g blueberries
- 100 g raspberries
Method
- Place the digestive biscuits in a plastic bag and crush thoroughly with a rolling pin.
- Using a food processor, blend the crushed biscuits with the melted butter.
- Scoop into a cake tin and press down well, patting as you go.
- For the compote, heat the blueberries and raspberries with 30g of the caster sugar and a little water for about 10 minutes until reduced.
- Mix the double cream, mascarpone, the remaining 30g caster sugar, gelatin, fruit zests, and a small amount of the compote together, stirring, not whipping.
- Pour over the biscuit base, spreading out smoothly, and leave in the fridge to set for at least 2 hours.
- Slice and serve with the remaining berry compote.
