Directions:
- Place the digestive biscuits in a plastic bag and crush thoroughly with a rolling pin. Using a food processor, blend the crushed biscuits with the melted butter. Scoop into a cake tin and press down well, patting as you go.
- For the compote, heat the blueberries and raspberries with 30g of the caster sugar and a little water for about 10 minutes until reduced. Mix the double cream, mascarpone, the remaining 30g caster sugar, gelatin, fruit zests, and a small amount of the compote together, stirring, not whipping. Pour over the biscuit base, spreading out smoothly, and leave in the fridge to set for at least 2 hours. Slice and serve with the remaining berry compote.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 593.23 Kcal (2484 kJ) | ||
| Calories from fat | 457.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.89g | 78% | |
|---|---|---|---|
| Cholesterol | 127.69mg | 43% | |
| Sodium | 61.21mg | 3% | |
| Potassium | 51.06mg | 1% | |
| Total Carbs | 27.7g | 9% | |
| Sugars | 13.99g | 56% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 9.93g | 20% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 105.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 260.33 Kcal (1090 kJ) | ||
| Calories from fat | 200.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.33g | 78% | |
|---|---|---|---|
| Cholesterol | 56.03mg | 43% | |
| Sodium | 26.86mg | 3% | |
| Potassium | 22.41mg | 1% | |
| Total Carbs | 12.16g | 9% | |
| Sugars | 6.14g | 56% | |
| Dietary Fiber | 1.36g | 12% | |
| Protein | 4.36g | 20% | |
| Vitamin C | 4.7mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 46.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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