Dessert Recipes > Blackberry & Apple Mousse

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.


4 large cooking apples peeled, cored and sliced
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)


- 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).