Berry Mousse Cake

1. Prepare the berry sauce - in a saucepan add berries, sugar and lemon juice. Bring to a boil over medium heat, stirring constantly. Simmer for about 25 minutes until slightly thick.
2. Remove from heat and sieve to remove seeds. The yield should be about 1 3/4 cups of berry sauce.
3. Dissolve gelatin packets in water, and let it swell for 5-10 mins. Dissolve gelatin in warm berry sauce. Set the sauce aside.
4. Prepare the crust - line the bottom of a 9 inch springform pan with parchment paper.
5. Place the graham crackers in a food processor and process until crumbs form. Add the graham cracker crumbs to a bowl and add butter and lemon zest. Mix until evenly moistened.
6. Press the mixture into the bottom of the pan with the back of a spoon. Refrigerate until the filling is prepared.
7. Prepare the berry ricotta mousse
8. Add ricotta to the berry sauce and mix to combine.
9. In another bowl mixed whipping cream with a hand mixer or electric mixer until soft peaks form. Add the berry sauce and continue to mix until soft peaks form again.
10. Pour the berry mousse over the cookie crust. Refrigerate the cake for 4-6 hours to set.
11. Decorate with fresh berries.

Enjoy!