200gmixed berries* (see FODMAP tips to see which berries are Low FODMAP)(fresh or frozen)
40gsugar
10mllemon juice
100mllactose-free whipping cream
5ggelatine powder
30ml water
Instructions
To prepare the base
Place the gluten-free biscuits in a food processor and crush until finely ground. If you don't have a food processor, you can crush your biscuits by placing them in an airtight bag and rolling them with a rolling pin.
Transfer the crumbs to a medium bowl, add the melted butter, vanilla extract, and lemon zest. And mix it well until everything is well combined and the crumbs are evenly moistened.
Press the mixture in a tart pan with a removable bottom. ( I used a 7inch tart pan, if using bigger you might need to increase the amounts of the ingredients)
For the fruit mousse
Place the berries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 5 minutes. Remove from heat and sieve to remove seeds.
Meanwhile, dissolve gelatin in cold water and let it swell for about 5 minutes. Add the gelatine over the warm raspberry sauce and stir to dissolve. Let the raspberry mixture cool at room temperature.
Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined.
Fill the mixture into the prepared tart pan, smoothing out evenly, and refrigerate for at least 4hours or better overnight to firm up.
When the mousse is chilled and firm, you can remove the tart by gently pressing against the removable bottom of your pan. Decorate the tart with fresh berries or other toppings, serve chilled.
