Mixed Berry Mousse
Desserts
Ingredients
- 1 lemon or lime
- 150 ml cream
- 500 g packet defrosted mixed berries (keep a few aside for decoration)
- 100 g fructose (or 125 g castor sugar)
- 20-30 ml powdered gelatine**
- 50 ml boiling water
- 2 large egg whites
- pinch of cream of tartar
Method
- Grate lemon (lime) zest finely, fold into cream and chill until needed.
- Squeeze lemon (lime) juice into a small saucepan, add fruit and sugar and simmer over a low heat for about 8 minutes, until fruit is quite soft and juices have been drawn out.
- Pour boiling water into a cup, sprinkle in the gelatine, leave to soak for a few minutes, then stir.
- Remove fruit from heat, blend with a blender and then push through a sieve into a bowl to remove most of the pips.
- Add the dissolved gelatine and leave puree to cool in a water bath until it begins to set.
- Whisk cream until thick but not stiff, then gently fold it into the setting berry puree.
- In a separate bowl, whisk egg whites and the Cream of Tartar until they form soft peaks. Add the egg whites to the berry and cream mixture and fold in.
- Pour mousse into a glass bowl or into individual 8cm moulds lined with greaseproof paper.
- Chill until set and decorate with the extra berries and slices of
lemon (lime).
(To turn out the individual moulds, place upside down on a plate, gently tap the mould and peel off the greaseproof paper.)
** Don't discard the liquid of the defrosted berries, but simmer it together
with the berries and adjust the amount of gelantine if necessary.
Serves 4-6