Making a Simple Fruit Mousse

Fruit purées form the base of many mousses. For best flavour, choose strongly flavoured purées such as the apricot shown here; blackcurrants and blackberries are also good. For a lighter mousse, you can fold in 2 stiffly whisked egg whites after the cream.

1. Prepare 15 g gelatine powder in water and let cool to lukewarm. Stir into 450 ml sweetened fruit purée. Let stand at room temperature until the mixture begins to thicken, 15-30 minutes.

   

2. Lightly whip 300 ml double cream, then beat 2 tbsp into mixture begins to thicken, the fruit mixture to relax it. Fold in the remaining cream using a spatula. Chill for at least 4 hours before serving.