Blackberry Mousse


8 oz (250 g) blackberries
¼ cup (50 g) sugar
Juice from ½ lemon
Just under 2 tsp powdered gelatine
Just over  ¼ cup (70 ml) heavy cream
1 egg white


  • Wash the blackberries. Heat them with the sugar and lemon juice over a low heat for 10 minutes.
  • Leave to cool and pass through a fine sieve into a bowl.
  • Mix the gelatin with 2 tablespoons of water in a cup and leave to soak for 5 minutes.
  • Then stir in a hot bain – marie until it has dissolved.
  • Slowly stir this into the blackberries.
  • Beat both the cream and egg white until stiff. 
  • When the blackberry purée begins to set, first fold in the cream and then the egg white.
  • Place in dessert bowls and refrigerate for several hours. 
  • Serve decorated with whipped cream and whole blackberries.