I have a huge sweet tooth, anything that’s sweet is something that I like. I love rich, decadent cakes, smooth, creamy ice creams, and fresh, colorful tarts. Mousse sounds so fancy but it really is very simple, whatever kind you make. There are many kinds of mousse, chocolate, coffee, vanilla and many types of fruit. All a mousse is basically is whipped cream, whipped egg whites, gelatin, and a flavoring ingredients.
This berry mousse is so lite and fluffy, seriously it just melts in your mouth. Not overly sweet, but it has just the perfect flavor. I put my mousse in small white ramekins and it just looks so clean and sophisticated, you can also let this set in a glass for an even better presentation. I like to top mine with a little sweetened whipped cream and some fresh berries.
Start this mousse by placing your fresh or frozen berries in a sauce pan and mix with your sugar, on low heat allow these to cook for about 5 minutes so the sugar dissolves and the berries start to break down. Than pour the mix through a fine mesh sieve to separate the pulp and seeds from the liquid. Using a hand mixer or a stand mixer whipped the cream until soft peaks from.
In a different bowl whip your egg whites until soft peaks form. Than gently fold the whipped cream and whipped egg whites in with your berry liquid. Once the mixture is evenly combined, spoon it into your ramekins or a glass of preference, cover and place in fridge until set, 2-3 hours. Serve immediately after set. Serve by itself or topped with sweetened whipped cream and fresh berries.
- 2 cups fresh or thawed frozen mixed berries
- 2/3 cup sugar
- 3 tsp powdered gelatin
- 6 oz whipping cream
- 4 egg whites
- Place the berries and sugar in a saucepan and stir over low heat for 5 minutes, or until the sugar has dissolved. Push the berries through a sieve into a bowl and allow to cool.
- Pour 1/2 cup hot water in a small heatproof bowl, sprinkle the gelatin in an even layer over the surface and leave to bloom. Pour it into the berry liquid, stirring well to combine.
- Whip the cream until soft peaks form.
- In a separate clean,dry bowl, beat the egg whites until soft peaks form. Gently fold the berry mixture with the whipped cream and egg mixtures.
- Spoon into ramekins, cover and refrigerate overnight, or until set.
- Serve immediately after set, top with whipped cream or fresh berries