|Blackberries||1 Pound, 50 grams|
|Blackberries||1 Pound (50 Gram)|
|Sugar||4 Ounce, 100 grams|
|Castor sugar||4 Ounce (100 Gram)|
|Lemon juice||1 Tablespoon, extracted from 1 small lemon|
|Lemon||1 , juiced|
|Cold water||1 Tablespoon|
|Powdered gelatin||1⁄2 Ounce (15 Gram)|
|Gelatin powder||1⁄2 Ounce, 15 grams|
|Double cream||1⁄4 Pint|
1) Wash the blacberries and discard the soft ones.
2) Strain the lemon juice.
3) Place balckberries in a saucepan along with the sugar and strained lemon juice.
4) Place over low heat, cover and simmer gently for about 10 minutesâ€”as the fruit heats the juices will form.
5) Meanwhile, in a small basin, measure the water, sprinkle in the gelatine, and set aside to soak for 5 minutes.
6) Remove the pan of cooked fruit off the heat, add the soaked gelatine and stir until dissolvedâ€”the heat of the fruit will do this.
7) Pass the fruit and juice through a sieve into a large mixing basin to make a puree.
8) Rub through as much of the fruit as possible and discard the pips left in the sieve.
9) Set the puree aside until cold and beginning to thicken.
10) Lightly whip the cream and stiffly beat the egg whites; fold both into the fruit puree until evenly blended.
11) Pour into a serving dish and chill until set firm.
12) Serve the blackberry mousse as dessert.
TIP: This mousse has a delicious flavour and is worth making when fresh blackberries are in season.