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.