Chefs in Training - Berry Mousse Tort

This week the Cooking club did something a little more complex, a summer berry tort! We started by washing blueberries and strawberries, and then using an immersion blender to make them liquid. While some children were doing that, others were smashing sesame biscuits into tiny crumbs. Once they finished smashing them, they mixed the crumbs with melted coconut oil and pressed the mixture into the tort pan, which we then placed into the freezer. We mixed the berries with greek yogurt, mascarpone cheese, a bit of honey and vanilla. The children were almost drooling at all the smells. We then blended coconut cream until it was fluffy and bubbiy, added a bit of gelatin to help it firm up, and then added it to the berry mixture. We mixed all of it together and then poured it into the tort crust. We set it in the freezer for about a half hour before taking it out to decorate with leftover berries. Then we placed it back in the fridge for an overnight chill and had it this morning for a treat. The kids ate their piece in a jiffy and asked for seconds. :)