Wednesday, 20 August 2008

Blackberry Mousse

1 lb. blackberries

3 level tblspns sifted icing sugar

1/2oz. (1 sachet) gelatine + 2 tbls water

1/4 pt. double or whipping cream

2 egg whites

1. Cook blackberries until soft.

(a) Do this in a lidded casserole, without water, in a slow oven at aprox. 350 F.

(b) If cooked in a saucepan - 2-3 teaspoons of water may be required if fruit is dry, but the liquid should be kept to a minimum.

2. Sieve the fruit and add the icing sugar.

3. Measure the puree - there should be approx. 1/2pt. Pour into a bowl.

4. Sprinkle the gelatine on to the 2 tbls. of water - stir - - stand the bowl in another of hot water to melt the gelatine. Stir to dissolve.

5. Pour this gently into the fruit puree, stirring. Allow to become cooled, and it should have slightly thickened. Dont leave it too long, otherwise it will set.

6. Whip the cream until soft peaks and fold in.

7. Whisk the egg whites until firm but not dry, and gently fold in.

Pour into a pretty glass bowl - leave till 'set'.

For 'Veggies' leave out the gelatine and you can eat it when chilled as a softer mousse.
Can also use raspberries.

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