Cranberry Jam

• 120 grams Frozen US Cranberries
• 30 grams US Cranberry Juice
• 20 grams Sugar

Cake Base

• 110 grams Digestive Biscuit – Crushed
• 45 grams Butter – Melted

Cranberry Jelly

• 1 tsp. Gelatine
• 30 ml. Water

Cranberry Mousse

• 1 tsp. Gelatine Powder
• 20 ml. Water
• 2 nos. Egg Yolk
• 20 grams Sugar
• 200 grams Whipped Cream

Garnish

• US Cranberries (fresh or frozen, dried)
• Mint Leaves
• Whipped Cream
• Edible Gold Dust Powder

1. To make the cranberry jam, cook all ingredients in a sauce pot on low to medium heat until it’s all mashed up and dried up. Set aside to cool. Then blend until smooth in a blender. Set aside.
2. To make the cake base, combine digestive biscuits with the melted butter. Divide the mixture into 2 parts. Pour into two 3-inch cake rings. Lightly press the biscuit to firm it up. Chill in the refrigerator for 10 minutes.
3. To make the cranberry jelly, sprinkle gelatine in water and set aside to bloom   for 5 minutes. Then microwave for 20 seconds to melt. Mix with 60 grams of blended cranberry jam and set aside.
4. To make the cranberry mousse, sprinkle gelatine in the water and set aside to bloom for 5 minutes, then microwave for 20 seconds to melt.
5. Add both egg yolks and sugar in a stainless-steel bowl over a pot of boiling water and whisk until it’s thick and glossy. Remove from heat and set aside to cool.
6. Whisk in the remaining cranberry jam into the egg mixture and mix well. Next, add the gelatine mixture and mix until well combined. Followed by folding in the whipped cream gently with a spatula and divide mixture into 2 portions and pour into the cake rings with cake base. Smoothen the top and chill in the refrigerator for 30 minutes.
7. Lastly, divide the cranberry jelly into 2 portions and slowly pour over the mousse, chill overnight in the refrigerator.
8. Run a small knife around the cake ring to detach the cake from the ring. Garnish and serve immediately.