Summer Berry Mousse with Fruit Sauce and Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the cream: (mousse)
- 60 g suar
- 3 tablespoons water
- 250 g berries (e.. raspberries, black currants)
- 1 tablespoon lemon juice
- 3 sheets gelatin
- 100 ml sweet cream, whipped until stiff
For the sauce: (fruit sauce)
- 250 g berries
- 1 cup cold water
- 1 tablespoon sugar (heaped )
- 1 squirt lemon juice
- 100 ml sweet cream
Print Recipe
Pin Recipe Instructions
- Mousse:
- Reduce sugar and water to a light syrup and allow to cool. Then puree with the cleaned berries and lemon juice. Depending on your taste, pass through a sieve.
- Dissolve the gelatine according to the instructions and add to the puree.
- Put the mixture in a very cool place. When the mixture begins to set, fold in the whipped cream.
- Pour the mousse into serving bowls or glasses and place back in the refrigerator.
- Fruit sauce:
- Puree the other 250 g berries, the water, the sugar and the lemon juice with the hand blender and pass through a sieve (you can also use a little less water and add a little liqueur or schnapps instead).
- Now whip the remaining 100 ml of cream until it is almost stiff.
- Take the mousse out of the fridge and pour a layer of fruit sauce on top. Add a layer of the almost stiff whipped cream to the sauce.
- Finally, garnish with a few berries and a mint leaf.
- Sand pastries go very well with this.
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