Dessert Recipes > Blackberry Mousse

This recipe is part of the September 2009 Recipes Menu

Starter - Baked Mushrooms with Avocado
Main Course - Whole Mackerel with Watercress Sauce
Dessert - Blackberry Mousse

How to make Blackberry Mousse:
The fabulous colour and fruity flavour of this blackberry mousse make it a winner as an autumn dessert. N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).


Blackberry Mousse
8oz blackberries, puréed
2 eggs separated, whites whisked until stiff
2oz caster sugar
1/2 pint double cream, whisked into soft peaks
(see measure conversions for more information)


- Whisk the egg yolks with the sugar until very pale and thick (use an electric beater if possible).
- Whisk in the blackberry puree.
- Fold the cream into the mixture.
- Whisk until the mixture is very thick.
- Fold in the egg whites.
- Divide into 4-6 small serving dishes.
- Chill for at least 2 hours before serving.