This captures the taste of summer berries to its full potential; serve with a plain biscuit for extra texture.
Serves 6 – 8
500 g frozen berries
110 g castor sugar (150 ml) Juice of l lemon
1 x 12 g sachet gelatine granules 500 ml cream
50 ml icing sugar
2 large egg whites
50 g castor sugar (75 ml) 250 g frozen berries Juice of l lemon
15 ml cornflour
- Place the berries, castor sugar, lemon juice and 25 ml water in a saucepan.
- Cover and heat gently for about 5 minutes.
Press the berries with a potato masher once or twice as they soften.
- Meanwhile, measure 45 ml cold water into a small container and sprinkle in the gelatine, stir to mix into water. Allow to slake for 2 – 3 minutes.
- Take the berries off the heat and add the solid gelatine “cake”; stir well to dissolve.
- Place a sieve over a large mixing bowl; drain the berries and juice through the sieve. Rub through as much of the fruit as possible and set aside; or place fruit mixture into a food processor; or with a hand- held blender, purée until smooth. Strain after processing or puréeing.
- Mix juice and purée; place into the fridge and watch until it has thickened.
- Whip the cream to a soft custard consistency, stir in the purée with a whisk. Beat the egg white until stiff but not dry; fold in until evenly blended. Pour into individual glasses and chill until firm.
- Make the sauce by placing castor sugar, frozen berries and lemon juice in a saucepan; cook over a moderate heat until sugar has dissolved and berries have begun to soften. Make a paste with cornflour and a little water, add in and cook until thickened. Cool and pour over mousse before serving.
- If you do not wish to make the sauce, serve mousse with a little extra cream and some fresh sliced berries.