Mary Berry Blackberry Mousse
Delightfully light and creamy, this blackberry mousse blends fresh blackberries with whipped cream for a luscious, fruity dessert. Perfect for summer gatherings or as an elegant finish to any meal, this easy recipe highlights the sweet-tart flavour of ripe blackberries in every airy spoonful.
Ingredients
- 20 g Powdered Gelatine
- 4 tbsp Cold Water
- 675 g Blackberries (and some for decoration)
- 1 Lemon (juiced)
- 4 Eggs (separated)
- 100 g Sugar
- 300 ml Whipping Cream (whipped)
Instructions
- Put the gelatine and water in a small bowl and leave to become spongy. Stand the bowl in a pan of simmering water and leave it to become clear.
- Meanwhile, add the blackberries to a pan. Add the lemon juice and cook over low heat until the juices come out, then increase the heat a little and cook until the fruit is soft.
- Puree the blackberries in a food processor then sieve the puree to remove the seeds. Stir the dissolved gelatine into the hot puree.
- Put the egg yolks and sugar in a clean food processor and process for a few seconds, then add the puree and mix well. Allow to cool.
- Whisk the egg whites and add to the mousse along with the whipped cream.
- Pour into individual glasses or a 2-pint glass dish and leave to set in the refrigerator.
- Decorate with blackberries before serving.
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TIP: Don't cook the blackberries for too long, otherwise they will lose their bright colour.
Nutrition
Calories: 256kcalCarbohydrates: 23gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 124mgSodium: 48mgPotassium: 222mgFiber: 5gSugar: 18gVitamin A: 857IUVitamin C: 25mgCalcium: 67mgIron: 1mg
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