Simple Fruit Mousse

A full-flavoured fruit purée can be used instead of Crème Pâtissière or chocolate. Whipped cream enriches the purée and produces a light, creamy texture. Italian Meringue can be added for a light, aerated texture and a wonderfully delicate flavour. Gelatine is the setting agent.

1. Dissolve 1 tbsp (15 g) gelatine and stir into 450 ml sweetened fruit purée. Leave until it begins to set, so the mixture is thick enough to support the whipped cream.

   

2. Whip 300 ml double cream until it stands in soft peaks. Stir 2 tbsp of this into the fruit mixture before folding in the rest. Turn into serving dishes and chill. Decorate with fruit once chilled. Serves 4.