Dessert Recipes > Blackberry & Apple Mousse
Starter - Savory Pumpkin Fritters
Main Course - Pheasant Stuffed with Mushrooms and Leeks
Dessert - Blackberry & Apple Mousse
1lb blackberries
1/4 pint water
1/2 tablespoon powdered gelatine
4 level tablespoons caster/superfine sugar
juice of a lemon
2 egg whites
(see measure conversions for more information)
- Add the blackberries, water and three quarters of the sugar.
- Cover with a lid and cook gently for about 15 minutes or until the fruit is tender.
- Strain the lemon juice into a small bowl and sprinkle in the gelatine and soak for 5 minutes.
- When the fruit is cooked, remove from the heat.
- Add the soaked gelatine and stir until dissolved.
- Press the fruit and juices through a sieve into a mixing bowl.
- Leave to stand until the mixture thickens and shows signs of setting.
- Whisk the egg whites until stiff peaks form.
- Sprinkle in the remaining sugar and whisk again until glossy.
- Fold the beaten whites gently and evenly into the fruit mixture.
- Pour into a serving dish and chill until firm.
- The flavour of the mousse is best if allowed to stand at room temperature for about 1 hour before serving.
- Serve the mousse with clotted cream for an extra special treat.
N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).
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Comment Script
This recipe is part of the October 2005 Recipes Menu
Starter - Savory Pumpkin Fritters
Main Course - Pheasant Stuffed with Mushrooms and Leeks
Dessert - Blackberry & Apple Mousse
How to make blackberry & apple mousse:
If you have any room left, why not try a light Blackberry and Apple mousse. Blackberries are still to be found on the hedgerows and Apples are still on the trees.
Ingredients
4 large cooking apples peeled, cored and sliced1lb blackberries
1/4 pint water
1/2 tablespoon powdered gelatine
4 level tablespoons caster/superfine sugar
juice of a lemon
2 egg whites
(see measure conversions for more information)
Method
- Put the apples into a saucepan.- Add the blackberries, water and three quarters of the sugar.
- Cover with a lid and cook gently for about 15 minutes or until the fruit is tender.
- Strain the lemon juice into a small bowl and sprinkle in the gelatine and soak for 5 minutes.
- When the fruit is cooked, remove from the heat.
- Add the soaked gelatine and stir until dissolved.
- Press the fruit and juices through a sieve into a mixing bowl.
- Leave to stand until the mixture thickens and shows signs of setting.
- Whisk the egg whites until stiff peaks form.
- Sprinkle in the remaining sugar and whisk again until glossy.
- Fold the beaten whites gently and evenly into the fruit mixture.
- Pour into a serving dish and chill until firm.
- The flavour of the mousse is best if allowed to stand at room temperature for about 1 hour before serving.
- Serve the mousse with clotted cream for an extra special treat.
N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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