Tuesday , October 20 2020
Wild Bramble Mousse 1

Wild Bramble Mousse

Wild Bramble Mousse 2Extracted from Simple Comforts by Mary Berry (BBC Books, £26). Photography by Laura Edwards.

SERVES SIX

INGREDIENTS

600g (1lb 5oz) blackberries Juice of ½ lemon
175g (7oz) caster sugar
5 leaves of gelatine
150ml (5fl oz) pouring double cream
2 egg whites

TO SERVE
50g (2oz) blackberries
Icing sugar, for dusting 100ml (3½fl oz) whipped cream prepare ahead

Can be made up to 2 days ahead.  

METHOD
1. You will need a 1.1-litre (2-pint) glass dish or 6 small dishes.

2. Tip the blackberries, lemon juice and 75g (3oz) of the caster sugar into a saucepan. Stir, cover the pan and simmer for 5–8 minutes until soft. Pass the blackberries through a sieve back into the pan, then discard the seeds. Reheat until piping hot.

3. Put the gelatine leaves into a bowl of cold water and leave for 5 minutes. Squeeze the water from the gelatine leaves and add them to the hot blackberry juice. Stir until dissolved. Set the mixture aside until it is cold and has thickened slightly.

4. Whip the cream to soft peaks. In a separate, clean bowl, whisk the egg whites, adding the remaining 100g (4oz) of caster sugar a teaspoon at a time. Keep whisking until all the sugar has been incorporated and the whites are stiff and look like a cloud (as for a meringue). Take care not to over-whisk or it will be tricky to incorporate the egg whites into the blackberries.

5. Add 2 large tablespoons of the whipped cream to the blackberry and gelatine mixture and stir in gently. Carefully fold in the rest of the cream and the egg whites until the mixture is smooth and light, with no white bits visible. Pour into the dish or dishes and place in the fridge for about 6 hours, or ideally overnight, to chill and set.

6. Decorate with a few blackberries, dust with icing sugar and serve  with some whipped cream.

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