Fresh Blackberry Mousse
|Caster sugar||4 Ounce|
|Whipping cream||1⁄2 Pint|
Lay the blackberries in a single layer on a large flat dish, sprinkle with sugar and leave for at least 3 hours to allow the juice to run out; then sieve them.
When the blackberries are prepared like this it makes sieving very easy.
Put the gelatine and water in a cup or small bowl and leave to stand for 5 minutes until it becomes a sponge.
Stand in a pan of simmering water until the gelatine has become clear, remove from the heat, cool slightly and stir into the blackberry puree.
Leave it until the puree starts to thicken and set.
Whisk the cream until it forms soft peaks and then fold it into the puree.
Turn into a 2 pint (1.1-1) glass serving dish and leave to set.