Summary

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

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Instructions

1. 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.
2. 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.
3. Whip the crème double, then whip the egg whites. Fold both under the gelling fruit mixture. Divide between 6 molds and refrigerate.
4. To serve, place 1 tablespoon each of the reserved fruit puree on a plate and top it with the mousse. Decorate with blackberries.