Blackberry and ginger nut isn't an all too common combination of flavours but my god, how beautifully it works. The 'fake' mousse part is simply blackberries boiled down with a little sugar, then set with mini marshmallows, so you can imagine this is a doddle to make.
Ingredients (serves 8)
For the Base
- 100g caster sugar
- 50ml double cream
- 100g butter, cubed
- 300g gingernut biscuits
For the Filling
- 350g blackberries
- 40g caster sugar
- 180g mini marshmallows
- Gingernut biscuits, crushed
- 20cm deep loose bottom round cake tin, greased and lined with baking paper.
To make the base heat a medium saucepan over a high heat and allow to get hot. Reduce the heat to medium and add the sugar. The sugar will slowly melt and turn to liquid on the bottom, which will then absorb the sugar above it and turn that to liquid too. Just let it slowly all turn to liquid, giving it a stir if needed, and then allow it to turn to a golden amber caramel. Add the cream, a drop at a time, and whisk in after each addition – it will splutter a little. Once the cream is all added, turn off the heat and stir in the butter, a cube at a time. You should have a smooth caramel sauce.
Place the gingernut biscuits into a food processor and blitz to fine crumbs. Add the caramel sauce and blitz again until well mixed. Tip this into the cake tin and press down gently, though do keep it very uneven – this looks great in the finished product.
For the mousse topping heat the blackberries and sugar in a medium saucepan until the blackberries turn to mush. Remove from the heat and add the marshmallows, stirring until they dissolve completely. Allow to cool to room temperature and pour onto the biscuits base. Set in the fridge for 4 hours, or preferably overnight.
Unmould, then finish with a few blackberries and crushed ginger biscuits.