Blackberry mousse

1 hour 15 minutes


  • 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


Blitz the blackberries in the food processor and pass through a sieve. Discard the seeds and reserve the purée
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
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
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
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
Pour into glasses and pop in the fridge to set overnight. Decorate with a few blackberries and serve