Blackberry mousse
This blackberry mousse is a gorgeous pudding after Sunday lunch or a late summer BBQ. It’s very easy to make and can be prepared in advance. Also it’s egg-free. I’ve made it with other berries too – raspberries, blueberries and even cherries.
Ingredients
Method
- Put the gelatin sheets in a flat dish of cold water. Leave to soak.
- Rinse and drain the blackberries, put aside a few for decoration. Put the rest in a saucepan and add the apple juice. Cook for about 5 minutes then add the sugar and lemon juice. Cook for another 5 minutes or so until the berries are tender. Taste and adjust the lemon juice and sugar content to your liking.
- Turn off the heat. Using a hand-held blender process until you get a thick purée.
- Squeeze the water out of the gelatin sheets, then add them to the hot purée. Stir until dissolved.
- Let the purée cool, then put it in the refrigerator for about 30 minutes until it’s about to set.
- Whip the cream until you get light foams then gently fold into the purée. Spoon the mousse into small glasses or pots and chill until set. Decorate each pot with 1-2 blackberries and a pinch of lemon zest just before serving.