Ingredients
For the base:
250g digestive biscuits
200g unsalted butter, melted
For the filling:
430 g double cream
80g icing sugar
60g vegetarian gelatin leaves
30ml hot water
1 mango passion fruit yoghurt
For serving:
400 g strawberries, halved
You will need:
20cm loose-bottomed springform cake tin
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Steps
- Crush the biscuits in a blender, add the melted butter and mix well. Press the biscuit mixture into the base of the springform tin. Place in the fridge whilst you make the filling.
- Place the cream and icing sugar into the bowl of a stand mixer and whisk for 5 minutes until a yoghurt consistency forms. Set aside.
- Place the gelatin leaves in cold water until soft. Squeeze out the water using your hand and then place them into a bowl with the boiling water. Mix well until melted.
- Place the yoghurt into a large bowl and slowly pour in the gelatin whilst whisking with a hand whisk. Use a spatula to fold in the cream mixture carefully. Pour the mixture onto the biscuit base and place in the fridge to set for at least 6 hours.
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When ready to serve, remove from the tin and place on a serving dish.
Decorate with strawberries.
