Gluten-Free Berry Mousse Cake

Ingredients

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• 1 1/2 cups gluten-free graham-style cracker crumbs Shop
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar, for the base Shop
• 4 cups (about 20 oz) mixed berries, fresh or frozen
• 1/2 cup granulated sugar, for the mousse Shop
• 1 tbsp fresh lemon juice
• 1/4 cup cold water
• 1 tbsp unflavored powdered gelatin Shop
• 8 oz brick cream cheese, softened
• 1 1/2 cups cold heavy cream
• fresh berries, for the top

Instructions

1. 1 Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment.
2. 2 Mix the crumbs, melted butter and 2 tbsp sugar and press firmly into the pan. Bake for 10 minutes, then cool completely.
3. 3 Cook the berries, 1/2 cup sugar and lemon juice in a saucepan over medium heat, stirring, for 8-10 minutes, until the berries collapse. Press through a fine-mesh sieve to remove the seeds. You should have about 1 1/2 cups puree.
4. 4 Sprinkle the gelatin over the cold water and let it soften for 5 minutes. Stir it into the hot puree until completely dissolved. Cool to room temperature, about 30 minutes, but do not let it set.
5. 5 Beat the cream cheese until smooth, then beat in the cooled puree a little at a time.
6. 6 Whip the cream to soft peaks and fold it into the berry mixture in two additions.
7. 7 Pour over the base, smooth the top, cover and refrigerate for at least 6 hours, until set. Run a hot knife around the edge, release the pan, and top with fresh berries.

Tips & Notes

• Strain the cooked berries for the mousse cake. Seeds make the mousse gritty, and straining gives a silky, even pink color.
• Let the berry puree cool to room temperature before mixing it with the cream cheese and whipped cream. Hot puree melts the cream and the mousse cake will not set tall.
• Beat the cream cheese completely smooth before adding the puree. Small lumps never smooth out once the liquid goes in.

Common questions