mousse cake with grape and prune jelly

Why mousse-cake? Because instead of the cheese (cheese-cake), I used yogurt, because my prefer much more, oh I count among them my dad who also has adored it. So successful experiment.

Ingredients for 8 people:                 

• 300g wholemeal biscuits
• 75g butter
• 4 sheets of gelatin
• 250g whole white yogurt
• 250g whipping cream
• 200 gr of prunes (weighing only the pulp)
• 200 gr grapes (white or black whatever you like)
• 50g caster sugar
• 1 tbs vanilla liqueur or rum

The combination of grapes and plums was random, because I had not grapes enough so I added a type of fruit that for its characteristics very liquid and acid-sweet could perfectly match.

Method:
Chop finely the biscuits and knead with melted butter, stirring until you get a homogeneous and compact mass. Place a mold with a diameter of 24 cm round (I use the adjustable) on a baking tray lined with baking paper and spread the mixture on the bottom, pressing and smoothing with a spoon.

2. Soften 2 gelatin sheets in a bowl with cold water for a few minutes, then drain and squeeze well. Untie them with the vanilla liqueur on sweet fire and incorporate the yogurt. Whip the cream together with sugar then add the yogurt and pour into the mold all over the biscuit base leveling with a spatula; store in the freezer for 20 minutes.  

3. Meanwhile, pass the grapes in the blender, and then through the sieve to take only the juice. Blend prunes with 1 tbs of sugar and add the two juices. Soften the remaining sheets of gelatin and let them dissolve in a tbs of water on sweet fire, embed them in grape and plums juice.

4. Remove the mold from the freezer containing the mousse and pour the grape and prune jelly up to fill the mold. Put everything in the freezer for 1 hour and then refrigerate.

5. Finally, gently remove the mousse from the mold and decorate with grated coconut, grapes and plums thinly sliced and arranged radially in the center.