This captures the taste of spring berries to its full potential; serve with a plain biscuit for extra texture.
Serves 6 – 8
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Kenwood Silver Hand Mixer – HM535 – https://bit.ly/2wsWc1l
500 g frozen berries
110 g castor sugar (150 ml)
Juice of l lemon
1 x 12 g sachet gelatine granules
500 ml cream
50 ml icing sugar
2 large egg whites
50 g castor sugar (75 ml)
250 g frozen berries
Juice of l lemon
15 ml cornflour
1. Place the berries, castor sugar, lemon juice and 25 ml water in a saucepan.
2. Cover and heat gently for about 5 minutes. Press the berries with a potato masher once or twice as they soften.
3. Meanwhile, measure 45 ml cold water into a small container and sprinkle in the gelatine, stir to mix into water. Allow to slake for 2 – 3 minutes.
4. Take the berries off the heat and add the solid gelatine “cake”; stir well to dissolve.
5. Place a sieve over a large mixing bowl; drain the berries and juice through the sieve. Rub through as much of the fruit as possible and set aside; or place fruit mixture into a food processor; or with a handheld blender, purée until smooth. Strain after processing or puréeing.
6. Mix juice and purée; place into the fridge and watch until it has thickened.
7. Whip the cream to a soft custard consistency, stir in the purée with a whisk. Beat the egg white until stiff
but not dry; fold in until evenly blended. Pour into individual glasses and chill until firm.
8. Make the sauce by placing castor sugar, frozen berries and lemon juice in a saucepan; cook over a
moderate heat until sugar has dissolved and berries have begun to soften. Make a paste with cornflour
and a little water, add in and cook until thickened. Cool and pour over mousse before serving.
9. If you do not wish to make the sauce, serve mousse with a little extra cream and some fresh