Berry Ripple Mousse

Time to Cook: 
10 min
Time to Prepare: 
3 hrs
Number of Servings: 
4-6
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This mousse is has a thicker, almost pudding like consistency that is really refreshing on a hot day. While I've used blueberries here, you can try blackberries, strawberries, or raspberries even. While it seems like there are a lot of steps, parts can be made ahead and stashed in the fridge (such as the pastry cream and the berry puree). It's a great way to use up extra berries! You can adjust the amount of sugar in the berry mixture depending on the sweetness of your berries.
 

Light and refreshing summer in a glass

Ingredients

1 batch of pastry cream from this recipe , made ahead and cooled.

1 cup (250 ml) whipping cream

2 egg whites

2 Tbsp sugar

2 1/2 cups blueberries

1/4 cup sugar

1 tbsp water

 


Directions

1. In a medium saucepan, mix together the berries, 1/4 cup of sugar and water over low heat until it bubbles. Stir often. As soon as it begins to bubble and the berries break down, continue to cook for about 10 minutes until the berries begin to break apart. Take off the heat and set aside to cool. 

2. Once the mixture has come to room temperature, puree the cooked berries in your blender. Push the puree through a fine mesh sieve into a bowl and set aside to cool.

3. Whip the egg whites in a clean, grease free bowl until you have a thick foam. Next, gently add the 2 Tbsp of sugar and continue to whip until the mixture forms soft peaks. Very careful transfer the mixture to another bowl and set aside.

4. In a clean bowl, whip the whipping cream until you have soft peaks.

5. Very carefully fold the pastry cream into the whipping cream. Next, fold in the egg whites, being careful not to over mix.

6. Lastly, carefully mix in the berry mixture, only stirring a couple of times so that it's not completely worked in.

7. Spoon into dishes, cover with cling film, and chill for several hours. Serve the mousse topped with additional whipping cream and berries.

Adapted from Eggs