If you made the most of the blackberry season and have a supply in your freezer, this mousse will make perfect use of them. Otherwise, buy frozen ones - they're just as nutritious.
Method
- Put the blackberries in a heavy-based pain with the sugar, lemon juice and two tbsps of water. Cover and heat gently for about 5 minutes, until they become soft.
- Sprinkle the gelatine into 3 tbsp cold water and leave to soak for 2-3 minutes, then add this to the blackberries.
- Purée the fruit through a sieve. Set the juice to one side and leave the purée to thicken for about 2 hours.
- Lightly whip the cream* to no more than a soft consistency and stir into the purée with a whisk. Beat the egg* whites until stiff and fold in, cutting through the mixture with a metal spoon, until evenly blended. Pour into individual glasses and chill until firm - about 2 hours.
Serves: 6
Time: 15 minutes, plus cooling time (approx. 4 hours)
Not suitable for freezing
Store leftovers in the fridge (but for no longer than 2 days). How about eating them for tomorrows lunch?
*Allergy advice
Contains milk and eggs.
Ingredients
- 500g blackberries, fresh or frozen
- 110g sugar
- Juice 1 lemon
- 11.7g sachet gelatine
- 142ml double cream
- 2 large egg whites
