Name Blackberry Mousse


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* 1lb (450g) blackberries
* 4oz (100g) caster sugar
* juice of 1/2 lemon
* 1/2oz (15g) powdered gelatine
* 3 tablespoons cold water
* 2 egg whites
* 1/4 pint (150ml) whipping cream, whipped

1. Reserve 6 blackberries and measure the rest with the caster sugar and lemon juice into a microproof bowl, cover with clear film and cook on full power for 5 minutes. Measure the gelatine and cold water into a small bowl and leave to stand for 3 minutes to form a sponge.
2. Sieve the blackberry mixture to remove all the seeds. Stir the soaked gelatine into the puree and cook on full power for 1 minute to dissolve the gelatine. Remove from the microwave and leave to cool until thick and pulpy. Whisk the egg whites until they form soft peaks, then fold into the setting blackberry puree with the whipped cream, until thoroughly blended.
3. Divide the mousse between 6 individual glasses - preferably tall stemmed ones -and chill in the refrigerator until set. Decorate with the reserved blackberries. If liked, serve with a swirl of cream piped on top.

Power Level: Full
Cooking Time: 6 Minutes
Serves: 6

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