Fruit mousse cake

Just saw an interesting simple recipe on social media on making mousse cake without flour and cream. It is a good way to use up excess fruits to make a light snack/dessert. 

Use any fruit, blend to soft puree or cook soft before blending, depending on the fruit. For example apple, plum need cooking first, while strawberry, persimmon can be used raw. 

Sweeten if necessary, the final mousse texture will enhance sweetness so keep the puree tasting mildly sweet. 
 

Into the cool but not cold fruit puree, add gelatin powder or sheet, first dissolved in a little water, around 400gm fruit puree to 10 gm gelatin. 

Use a electric whisk to beat air into the mixture, colour will lighten and volume increases, until soft peak formed. Pour into oiled or lined cake tin. Fridge to set.