Blackberries unique flavour makes them the perfect fruit for a mousse
(22 votes)
Cook: 2 Hours 30 Mins
Serves: 6
Price: £1.30 per serving
Nutritional Information
Each 169g serving contains
Energy
1293kj
309kcal
1293kj
309kcal
15%
Fat
19.7g
19.7g
Med
28%
28%
Saturates
12.2g
12.2g
Med
61%
61%
Sugars
27.4g
27.4g
High
30%
30%
Salt
0.00g
0.00g
Low
0%
0%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
765kj/183kcal
Typical energy values per 100g:
765kj/183kcal
Ingredients
4 leaves gelatine
450g blackberries, plus extra for decorating
2 tbsp apple juice
125g caster sugar
1 lemon (1 tbsp juice, plus zest for decorating)
300ml whipping cream
Method
1
Put the gelatine in a shallow dish and cover with cold water. Leave to soak while you cook the berries.
2
Put the blackberries in a pan with the apple juice, then cover and simmer for 5 minutes. Add the sugar and lemon juice, then cook for another 3 minutes or until the berries are really tender. Purée in a blender, processor or with a hand-held blender.
3
Transfer the hot blackberry purée to a large bowl. Drain the gelatine and squeeze it with your hands to remove excess water. Add to the hot fruit purée and stir until dissolved.
4
Leave until completely cold, then chill in the fridge for about 45 minutes, stirring occasionally, until the mixture is just starting to set.
5
Whip the cream until it starts to hold its shape. Stir a third into the fruit mixture, then fold in the remaining cream.
6
Share the mousse between 6 glasses and chill until set (about an hour). Decorate with berries and lemon zest.