Blackberry Mousse from The Times Cookery Book by Katie Stewart
This mousse has a delicious flavour and is worth making when fresh blackberries are in season. Wash and pick over the blackberries. Place in a saucepan along with the sugar and strained lemon juice...
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Ingredients
- 4 oz (100 g) castor sugar
- 1 lb. (450 g) blackberries
- juice of 1 small lemon
- 3 tablespoons cold water
- ½ oz (15 g) powdered gelatine
- ¼ pint (1½ dl) double cream
- 2 egg whites
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