Blackberry Mousse
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g blackberries
- 175 grams sugar
- 0.5 ½ lemon (s), add the juice
- 3 tablespoons water
- 20 g elatin, powder
- 150 g double cream
- 2 egg whites
Print Recipe
Pin Recipe Instructions
- Let the blackberries, sugar and lemon juice simmer gently for 10 minutes until tender. Brush through a sieve to remove the seeds. Reserve 1/3 of the puree obtained.
- Heat gelatin in water while stirring and dissolve, then add to the other 2/3 of the fruit puree. Let cool down until the mass starts to gel.
- Whip the crème double, then whip the egg whites. Fold both under the gelling fruit mixture. Divide between 6 molds and refrigerate.
- To serve, place 1 tablespoon each of the reserved fruit puree on a plate and top it with the mousse. Decorate with blackberries.
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