Blackberry mousse

6
1 hour 15 minutes

Ingredients

  • 450g of blackberries, fresh, plus a few extra to garnish
  • 4 eggs, separated
  • 100g of caster sugar
  • 300ml of double cream
  • 4 gelatine leaves
  • 1 pinch of salt

Method

1
Blitz the blackberries in the food processor and pass through a sieve. Discard the seeds and reserve the purée
2
Whisk the egg yolks and sugar until pale and fluffy. Place the cream in a saucepan over a gentle heat. Once the cream scalds, pour it into the egg mixture, whisk and return to the pan
3
Stir continuously over a low heat until the custard thickens slightly. Decant into a jug and stir in the blackberry purée. Cover with cling film and leave to cool completely
4
Soak the gelatine in cold water for 10 minutes. Squeeze out the excess water and whisk in a tablespoon of boiling water to melt it, before whisking it into the blackberry custard
5
In a separate and spotlessly clean bowl, whisk the egg whites with the salt until soft peaks form and fold into the custard with a large metal spoon until completely incorporated
6
Pour into glasses and pop in the fridge to set overnight. Decorate with a few blackberries and serve