Summer Fruit Delice
A cool, elegant summer pudding — a layer of dark-berry compote and a light berry mousse set on a sponge base, topped with fresh berries and mint. It looks like a patisserie centrepiece, slices beautifully, and is made entirely ahead, which makes it ideal for a dinner party.
Why this works
- Two layers, one set firm and one mousse-light give contrast — a deep, jammy berry base under an airy, creamy mousse.
- Crème de cassis deepens the berries with a grown-up, blackcurrant richness.
- Made entirely ahead and chilled, it sets to clean, sliceable layers — all the work is done before your guests arrive.
Ingredient notes and swaps
- Frozen berries — perfect here; they break down beautifully for the compote and mousse, so there is no need for fresh until the topping.
- Gelatine leaves — soak and drain them well; they set both layers, so do not skip the soaking.
- Crème de cassis — for depth; a little fruit juice stands in for an alcohol-free version.
- Ready-made sponge flan case — keeps it simple; a thin homemade sponge works if you prefer.
Summer Fruit Delice
FavouriteThis is a sure showstopper not only for your guests but also for your taste buds.
Ingredients
Method
For the Jelly
- Heat the Blackcurrants, Blackberries, Sugar, 50 ml Water and Crème de Cassis in a pan until boiling.
- Reduce the heat until simmering, then simmer for 1-2 minutes without stirring.
- Strain the mixture through a sieve lined with muslin, catching the strained juice in a clean pan
- Tip the cooked fruit back into the original saucepan.
- Heat the strained juice over a medium heat, then stir in the gelatine until melted.
- Set aside to cool
For the Blackcurrant Mousse
- Add the frozen Mixed Berries to the pan of cooked berries, pour over 50 ml Water and bring the mixture to the boil
- Cook for 2-3 minutes, mashing the fruit in the pan as it cooks.
- Stir in 2 tablespoons of the Creme de Cassis.
- Transfer the mixture to a food processor and blend to a fine purée.
- Strain the purée through a fine sieve into a clean saucepan, pressing the fruit through the sieve using the back of a spoon.
- Return the strained mixture to the heat and stir in the gelatine until dissolved.
- Set aside until completely cooled, then chill in the fridge, covered, until needed.
- Heat the sugar and 50 ml Water in a pan until the sugar has dissolved and the mixture is boiling.
- Continue to boil the syrup until its temperature reaches 118 C.
- Whisk the Egg whites until soft peaks form when the whisk is removed.
- Gradually pour the hot sugar syrup onto the egg whites in a thin but steady stream, whisking continuously.
- Continue to whisk for a further 1-2 minutes, to cool the mixture slightly.
- In a separate bowl, whisk the Double Cream until soft peaks form when the whisk is removed.
- Whisk the fruit purée into the egg white mixture, then whisk in the Double Cream
- Use a 20-22cm metal chefs' ring to cut out the centre of the Flan case.
- Cut the sponge in half horizontally to create two thinner sponge discs.
- Reserve one for use in another recipe.
- Place the chefs' ring onto a serving plate and place one sponge disc inside it.
- Drizzle over the remaining Creme de Cassis, then pour the blackcurrant mousse mixture inside.
- Chill in the fridge for at least 1 hour, or until the mousse has set enough to support a layer of jelly.
- Pour the jelly on top of the cake to form a thin layer.
- Return to the fridge for another 2 hours until set firm
- Decorate the top of the cake with the Strawberries, Raspberries and sprigs of Mint.
- When ready to serve, run a hot towel or blow torch briefly around the edge of the chefs' ring to loosen it, then lift away.
Nutrition
Notes
For a perfectly clear jelly, ensure careful straining through muslin to remove all pulp.
When pouring the hot syrup for the meringue, a slow, steady stream while continuously whisking prevents scrambling and ensures a stable meringue.
Don't rush the chilling times; proper setting of both the mousse and jelly is crucial for a beautiful presentation.
When pouring the hot syrup for the meringue, a slow, steady stream while continuously whisking prevents scrambling and ensures a stable meringue.
Don't rush the chilling times; proper setting of both the mousse and jelly is crucial for a beautiful presentation.
Tried this recipe?
Let us know how it was!Tips for success
- Soak the gelatine until floppy and drain it well before stirring into the warm fruit.
- Let the fruit mixtures cool to just-warm before adding gelatine, and cool again before folding in cream and whites, so nothing splits or sets early.
- Fold gently to keep the mousse light and airy.
- Chill until fully set — several hours or overnight — before unmoulding.
Make ahead, storage and reheating
- Make ahead: Essential — make it a day ahead and chill overnight; it is the ideal prepare-ahead pudding.
- Storage: Keeps 2 days in the fridge; add the fresh fruit and mint just before serving.
- Reheating: Never — it is a cold, set dessert.
What to serve it with
- It needs nothing, but a little extra berry compote or a drizzle of cream makes it a proper finale.
FAQ
Can I use fresh berries? Frozen are ideal for the compote and mousse; save fresh ones for the topping.
Can I make it ahead? Yes — it must be made ahead and chilled to set; a day before is perfect.
What is crème de cassis? A blackcurrant liqueur that deepens the berry flavour; swap in fruit juice to keep it alcohol-free.
Why will my layers not set? Almost always the gelatine — soak, drain and stir it into warm (not hot) fruit.
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