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Mixed Berry Mousse



  • 1 lemon or lime
  • 150 ml cream
  • 500 g packet defrosted mixed berries (keep a few aside for decoration)
  • 100 g fructose (or 125 g castor sugar)
  • 20-30 ml powdered gelatine**
  • 50 ml boiling water
  • 2 large egg whites
  • pinch of cream of tartar


  1. Grate lemon (lime) zest finely, fold into cream and chill until needed.
  2. Squeeze lemon (lime) juice into a small saucepan, add fruit and sugar and simmer over a low heat for about 8 minutes, until fruit is quite soft and juices have been drawn out.
  3. Pour boiling water into a cup, sprinkle in the gelatine, leave to soak for a few minutes, then stir.
  4. Remove fruit from heat, blend with a blender and then push through a sieve into a bowl to remove most of the pips.
  5. Add the dissolved gelatine and leave puree to cool in a water bath until it begins to set.
  6. Whisk cream until thick but not stiff, then gently fold it into the setting berry puree.
  7. In a separate bowl, whisk egg whites and the Cream of Tartar until they form soft peaks. Add the egg whites to the berry and cream mixture and fold in.
  8. Pour mousse into a glass bowl or into individual 8cm moulds lined with greaseproof paper.
  9. Chill until set and decorate with the extra berries and slices of lemon (lime).
    (To turn out the individual moulds, place upside down on a plate, gently tap the mould and peel off the greaseproof paper.)

** Don't discard the liquid of the defrosted berries, but simmer it together with the berries and adjust the amount of gelantine if necessary.

Serves 4-6

  Original recipe from Clicks Club Card Magazine, November/December 2002:

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