Blackberry Mousse - cooking recipe

Ingredients
    1 lb. frozen blackberries
    1 c. sugar
    2 Tbsp. fresh lemon juice
    2 Tbsp. water
    1 envelope unflavored gelatin
    1 c. heavy cream, whipped
    4 large egg whites, beaten until stiff but not dry
Preparation
    Combine berries, sugar and lemon juice.
    Bring to a boil over medium heat.
    Remove from heat and allow to cool.
    Puree and set aside.
    Put the water in a small saucer and sprinkle the gelatin over it. Set aside for a few minutes.
    Stir the softened gelatin into the berry puree.
    Fold in the whipped cream.
    Fold in the beaten egg whites.
    Place in goblets or in a souffle dish and refrigerate for at least an hour before serving.

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