This is another nearly followed recipe. It all started as a blackberry mousse recipe from my WI cookery book. The recipe included ricotta and cream cheese and the result tasted like cheesecake. This time I made a biscuit base and used a packet of frozen summer fruits instead of blackberries. The cheeses are blended with seived pureed fruit, sugar and gelatine and then beaten egg whites folded in. I couldn't resist topping it off with chocolate sprinkles. The result was just about cutable without slumping, but the consistency improved considerably after a night in the fridge.
