Redcurrant Lime Basil Mousse Cake Recipe

Start by whisking the egg and brown sugar together until the mixture is light and fluffy.

Next, sift the all-purpose flour and baking powder together, and gently fold this into the egg mixture. Once combined, pour in the vegetable oil and mix thoroughly. Finally, gently fold in the redcurrants.

Transfer the batter to a prepared 6-inch round cake pan and bake at 356°F (180°C) for about 25-30 minutes. Check for doneness with a toothpick and allow to cool completely.

In a bowl, combine the sugar and cornstarch. Add in the eggs, lime juice, and lime zest along with the softened gelatin mixture (pre-soaked in water).

Cook the mixture over medium heat until slightly thickened, around 170°F (78-80°C).

Once thickened, blend this mixture with the basil leaves until smooth, and let cool to between 104°F and 113°F (40-45°C).

Finally, fold in the heavy cream until well combined, and pour into a mold to freeze.

Warm the redcurrant puree, lime juice, and sugar in a saucepan until just boiling. Remove from heat and add the softened gelatin.

Let cool to about 95°F (35°C). Gently fold in room temperature yogurt, mixing until smooth.

Incorporate the whipped cream delicately into the mixture.

Pour half of the mousse into a mold, place the frozen filling on top, then pour the remaining mousse over it. Finally, cover with the biscuit base and freeze until set.