Cranraspberry Mousse Torte
Not too sweet, this festive dessert is pretty as a picture.
- Prep: 30 min
- Cooking: 5 min - 10 min
- Refrigeration: 2 h 15
- 10 oz (300 g) frozen unsweetened raspberries thawed
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (250 mL) sugar
- 1 pouch (1/4 oz/7 g) unflavored gelatin
- 1/2 cup (125 mL) plain yogurt
- 1 1/4 cups (310 mL) 35 % cream
- 1/4 cup (60 mL) sugar
- 1/4 cup (60 mL) orange liqueur or orange juice
- 7 oz (200 g) crisp ladyfingers (1,5 pkgs)
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:Press raspberries and juice firmly with back of spoon, through a sieve into saucepan (discard seeds). Add cranberries and sugar. Cook over medium heat, 5 min. stirring frequently and crushing cranberries until smooth.
In small bowl, sprinkle gelatine over 1/4 cup (60 mL) water; let stand 2 min. Stir into hot cranberry mixture. Refrigerate, stirring occasionally until thickened slightly, about 1 1/4 hrs. Stir in yogurt.
Whip cream until soft peaks form; fold into cranberry mixture.
In small saucepan, heat sugar with liqueur and 2 tbsp (30 mL) water, stirring until sugar dissolves. Trim biscuits to 3 inch (7.5 cm); brush both sides with orange mixture. Place biscuits, side by side, rounded end up, against side of 9-inch (23 cm) springform pan. Brush enough of remaining biscuits with syrup to fit bottom of pan. Trim and use ends of biscuits to cover bottom of pan. Spoon cranberry mixture into pan. Chill until set. Garnish with sweetened whipped cream.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 83 mg|
|Vitamin A:||21 %|
|Vitamin C:||26 %|