BLUEBERRY MOUSSE CAKE

Makes 4

100g butter

200g digestive biscuits, crushed

4 sheets leaf gelatine

142ml single cream

500g carton fromage frais

140g golden caster sugar

1 small orange

400g blueberries, lightly crushed

284ml double cream

To make the base, melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a 24cm round cake tin, about 5cm deep, and leave to chill. To make the mousse, soak the gelatine leaves in cold water for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Stir the gelatine leaves into the hot cream one by one – they will dissolve immediately. Leave to cool.

Beat the fromage frais and caster sugar together, adding the zest and juice of the orange. Stir in the cooled cream mixture and the blueberries. Whip the double cream lightly to form soft peaks, then fold it into the blueberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set. Serve decorated with mum’s favourite flowers.