RASPBERRY, RHUBARB AND ROSE MOUSSE PIE
Preparation time 30 mins plus 20 mins freezing and 5 hours chilling
Cooking time 10 mins
Serves 10-12
250g packet plain sweet biscuits
150g unsalted butter, melted
Raspberries, dried rose petals, crushed strawberry crisps, mini meringues, slivered pistachios and edible flowers, to serve
RASPBERRY MOUSSE
2 tsp gelatine powder
2 Tbsp cold water
6 stalks rhubarb, cut in 3cm pieces
125g punnet raspberries
1 Tbsp dried food-grade rose petals
¾cup caster sugar
1 tsp lemon juice
Finely grated zest of 1 lemon
1½cups thickened cream
STEP 1 Put biscuits in bowl of a food processor and pulse until fine crumbs form. Transfer to a bowl and stir in melted butter until well combined.
STEP 2 Lightly grease a 25cm-wide (2.5cm deep) fluted, loose-based tart tin. Press crumb mix firmly over base and side of tin, using a flat-based glass to compact well. Freeze for 20 minutes.
STEP 3 Meanwhile, to make mousse, sprinkle gelatine over water. Stand at room temperature for 10-15 minutes, until gelatine is hydrated.
Meanwhile, in a medium saucepan, cook rhubarb, raspberries, rose petals, sugar, lemon juice and zest on low heat for 7-8 minutes, until rhubarb is tender. Remove from heat, cool slightly, then puree until smooth. Add gelatine mixture and stir until dissolved. Strain fruit mixture through a sieve, discard solids and cool down
