vrijdag 22 november 2013

Berry ripple mousse (from Eggs) (Kopie)

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¾ lb blackberries or other berry (plus extra to serve if desired)
2/3 cup superfine sugar
juice of 1 lemon
generous 1/3 cup heavy cream
1/3 quantity crème pâtissière
2 egg whites

Put the berries in a pan with ½ cup sugar and heat gently, stirring occasionally. When the mixture comes to a simmer, cook gently for another 10 minutes and then puree in a food processor or blender. Strain through a fine-holed sieve or a colander lined with cheesecloth. Let coulis cool, stirring occasionally. Add lemon juice.

Whip cream to a ribbon consistency, then fold into the cooled crème pâtissière.

Whisk the egg whites in a clean bowl to a thick foam, then add the remaining sugar and whisk to soft peaks. Gently fold in the pastry cream mixture, without overworking.

Very delicately, mix in the cold berry coulis to create a ripple effect (note: you will likely need only a portion of the coulis.). Divide the mouse between 6 glass dishes and refrigerate for 2 to 3 hours before serving. Ideally serve the same day the mousse is made – the mousse does not hold up well.

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