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Bramble Mousse

chef.alexande's picture
  Blackberries 450 Gram
  Caster sugar 100 Gram
  Lemon juice 150 Milliliter (2 Large Spoons, 75 Milliliter Each)
  Cold water 225 Milliliter (3 Large Spoons, 75 Milliliter Each)
  Gelatin 18 Gram
  Double cream 150 Milliliter
  Egg whites 3

1) After picking over the blackberries, put them in a saucepan along with the sugar and lemon juice. Place over low heat to draw the juices and dissolve the sugar. Cover and gently cook over low heat for about 5 minutes.
2) In a basin, put the cold water and sprinkle the gelatine on it. Allow to stand for 3 minutes till the mixture becomes a sponge.
3) Take the pan off the heat and add the gelatine. Stir well till it has completely dissolved.
4) Through a sieve, pass the fruit and juice to make a puree. Keep on one side till it has cooled down and is beginning to set.
5) Till it forms soft peaks, whisk the cream.
6) Beat the egg whites till they are stiff.
7) Fold the cream and egg whites in the puree and blend evenly.
8) Freeze for storage by turning the concoction into a 2-pint strong, moulded glass or ovenproof dish, covering, labelling and placing in the freezer.

9) Take the cover off and thaw in the fridge overnight or for about 6 hours at room temperature. Spoon into glasses and serve after topping each serving with a blackberry.

Recipe Summary

Difficulty Level: 
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
260 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 360 Calories from Fat 175

% Daily Value*

Total Fat 20 g30%

Saturated Fat 0.02 g0.09%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 48.7 mg2%

Total Carbohydrates 40 g13.5%

Dietary Fiber 6.1 g24.4%

Sugars 31.5 g

Protein 8 g17%

Vitamin A 5% Vitamin C 68.1%

Calcium 4.1% Iron 4.3%

*Based on a 2000 Calorie diet


Bramble Mousse Recipe