Serves 8 to 10
This is a great way to use up those half punnets of berries in the fridge, and any cherries rattling round in the bottom of the fruit bowl would make a welcome addition too. If you want to lighten the mousse further, you can fold in whisked egg whites at the end, but this really isn't crucial to the success of this recipe.
250g strawberries, hulled
250g raspberries
250g cherries, halved and stoned
100g redcurrants, stripped from their stems
145g golden caster sugar
500ml whipping cream
500ml Greek yoghurt
2 tsp vanilla extract
3 limes
2 egg whites (optional)
Shortbread biscuits, to serve
Quarter or halve the strawberries, depending on size, then place them in a large mixing bowl with the raspberries, cherries and redcurrants. Sprinkle over 3 tablespoons of the caster sugar and toss through gently. Set aside to allow the fruits to soften and release their juices for about 15 minutes at room temperature.
Meanwhile, prepare the mousse mixture. Pour the whipping cream into a large mixing bowl and whisk to soft peaks with an electric whisk. In a separate bowl, soften the yoghurt if stiff with a wooden spoon, then beat in the rest of the sugar with the vanilla extract. Carefully fold in the whipped cream, followed by the grated zest of 2 limes and the juice of half a lime. If using egg whites, whisk to medium peaks and fold into the mousse mixture.
Pour about one third of the berries and cherries and their juices into a large trifle dish. Spoon the mousse mixture on top, then finish with a layer of the remaining fruit. (Alternatively, divide the fruit and mousse between individual glasses.) Chill until ready to serve. Finish with a grating of lime zest, then spoon into bowls and serve with shortbread fingers on the side
This is a great way to use up those half punnets of berries in the fridge, and any cherries rattling round in the bottom of the fruit bowl would make a welcome addition too. If you want to lighten the mousse further, you can fold in whisked egg whites at the end, but this really isn't crucial to the success of this recipe.
250g strawberries, hulled
250g raspberries
250g cherries, halved and stoned
100g redcurrants, stripped from their stems
145g golden caster sugar
500ml whipping cream
500ml Greek yoghurt
2 tsp vanilla extract
3 limes
2 egg whites (optional)
Shortbread biscuits, to serve
Quarter or halve the strawberries, depending on size, then place them in a large mixing bowl with the raspberries, cherries and redcurrants. Sprinkle over 3 tablespoons of the caster sugar and toss through gently. Set aside to allow the fruits to soften and release their juices for about 15 minutes at room temperature.
Meanwhile, prepare the mousse mixture. Pour the whipping cream into a large mixing bowl and whisk to soft peaks with an electric whisk. In a separate bowl, soften the yoghurt if stiff with a wooden spoon, then beat in the rest of the sugar with the vanilla extract. Carefully fold in the whipped cream, followed by the grated zest of 2 limes and the juice of half a lime. If using egg whites, whisk to medium peaks and fold into the mousse mixture.
Pour about one third of the berries and cherries and their juices into a large trifle dish. Spoon the mousse mixture on top, then finish with a layer of the remaining fruit. (Alternatively, divide the fruit and mousse between individual glasses.) Chill until ready to serve. Finish with a grating of lime zest, then spoon into bowls and serve with shortbread fingers on the side
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