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Berry Mousse

Party.Freak's picture
<p><a href="">Image Credit</a></p>
  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
  Egg whites 2
  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.

Recipe Summary

Difficulty Level: 
Holiday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes

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