Orlando Murrin

Fresh blackberry mousse

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

We have an extremely prolific blackberry, ‘Thornfree’, which gives us a full six weeks of juicy berries. When we get bored with making jam, this ravishingly mauve, lusciously flavoured mousse takes over.

Ingredients

  • 500 g fresh blackberries, or a mixture of blackberries and raspberries
  • 175 g

Method

Process or liquidize the fruit with about a third of the sugar, the lemon juice and a pinch of salt, then sieve into a large bowl. Throw away the debris in the sieve.

Put the egg yolks in a small microwave-safe bowl with another third of the sugar and a ladleful of the berry purée. Mix well, then microwave in 15-second bursts till thickened. Whisk into the remaining purée and put into t