Summary

Ingredients

• 300 g berries, frozen, mixed wild berries
• 4 sheets gelatin
• 150 g whipped cream
• 5 tablespoon powdered sugar
• 1 lemon (s), untreated
• 1 tablespoon crème de cassis, alternatively black currant syrup
• 100 g crème fraîche

For decoration:

• Mint, or lemon balm
• some berries

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Instructions

1. Thaw the berries and puree them with powdered sugar. Then rub the mass through a sieve to remove the seeds. Soak gelatine in cold water for 5 minutes, squeeze out and dissolve. Rinse the lemon with hot water, pat dry, finely grate the peel and squeeze out the juice. Stir into the berry mixture, then mix with the creme fraiche.
2. Stir a spoonful of the berry mixture into the liquid gelatin, then add all of the dissolved gelatin to the berry mixture and stir very well, this is best done with a whisk.
3. Whip the cream. When the berry mixture starts to set, fold in the whipped cream. Put the mousse in serving bowls and put in the fridge for at least 3-4 hours. Garnish with berries and mint or lemon balm if you like. Alternatively, you can let the mousse solidify in a bowl, cut off the nubs with a spoon and serve on a plate with a sauce made from pureed berries.