Blackberry Mousse

This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!

Ingredients


  • 450 g blackberries, plus extra to decorate (optional)
  • 110 g caster sugar
  • 1 rounded tsp powdered gelatine
  • 300 ml double or regular cream

Method

  1. This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries! Shortbread biscuits are the perfect accompaniment.
  2. Place the blackberries in a large saucepan and add the sugar and 2 tablespoons of water. Cook over a low heat for 10-12 minutes or until the blackberries are soft.
  3. Pour the blackberries into a large sieve set over a bowl and push through all the liquefied fruit that you can, leaving the seeds in the sieve.
  4. Remember to scrape the underside of the sieve too and add this into the purée in the bowl.
  5. Pour 1 tablespoon of water into a small bowl, sprinkle over the powdered gelatine and set aside for 5 minutes.
  6. Pour the blackberry purée into a saucepan and add the soaked gelatine. Stir the syrup over a low heat for 2-3 minutes or until the gelatine has dissolved.
  7. In a separate bowl, whip the cream until it forms stiff peaks, then gently fold in the purée.
  8. Pour into a serving bowl, pretty glasses or, if you have them, old-fashioned tea cups.
  9. Cover with cling film and chill overnight or for 2-3 hours until set. You could sprinkle a few blackberries on top just before serving.




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