This mousse has a lovely marbled appearance and can be made with any good, strong-tasting fruit. It is especially delicious with purée made from stewed damsons or from stewed dried apricots. It is marbled with a mixture of cream and yoghurt which gives it a fresh taste. I have suggested flaked almonds for the top which give a good crunchy contrast but of course in the summer you could arrange fresh soft fruit on the top which would look and taste even better.
Crush the biscuits in a liquidiser or with a rolling pin on a large board. Put them in a bowl and stir the sugar, salt and melted butter in thoroughly. Brush the base of a loose bottomed
Stir the lemon juice into the blackcurrant purée in a saucepan. Slightly warm the purée. Dissolve the gelatine completely in a little hot water in a saucepan and stir it into the purée. Cool until just beginning to set. Whisk the egg whites until stiff and fold them gently but thoroughly into the purée. In another bowl whisk the cream until thick and stir in the caster sugar and the yoghurt. Stir this cream mixture very roughly into the purée and egg whites but do not mix together properly, leave it in streaks. Brush the sides of the cake tin with oil. Pour the purée mixture into the tin. Put in the fridge for at least an hour before turning out of the loose bottomed tin. The easiest way to do this is to put the tin on top of a jam jar and let the sides slip down. Carefully edge the crust off the base of the tin on to a serving plate. Sprinkle flaked almonds all over the top.
© 1976 Josceline Dimbleby. All rights reserved.