|Blueberries||3 1⁄2 Ounce (100 Grams)|
|Raspberries||3 1⁄2 Ounce (100 Grams)|
|Mulberries||3 1⁄2 Ounce (100 Grams)|
|Maple syrup/Golden syrup||2 Tablespoon|
|Cream||8 Fluid Ounce, whipped (1 Cup Or 250 Milliliter)|
|Gelatin||3 Teaspoon, dissolved in 1 tablespoon boiling water, cooled|
|For chocolate cream|
|Chocolate||3 Ounce, melted and cooled (90 Gram)|
|Cream||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
1. Place blueberries, raspberries, mulberries and maple or golden syrup in a food processor or blender and process until smooth. Push puree through a fine sieve to remove seeds. Place egg whites in a bowl and beat until stiff peaks form.
2. Fold berry mixture into whipped cream, then fold in egg whites and gelatin mixture. Carefully pour mixture into two oiled 3/4 cup / 185 ml / 6 fl oz capacity molds or ramekins. Cover and refrigerate for 2 hours or until set.
3. To make chocolate cream, fold chocolate into cream.
4. To serve, unmold mousses, place on serving plates and accompany with chocolate cream.