Summer Berry Mousse

This captures the taste of summer berries to its full potential; serve with a plain biscuit for extra texture.
Serves 6 – 8


  • 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

Sauce:  optional

  • 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 slaking 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 moderate heat until the 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 sliced berries.

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