“Pick your own blackberries in the late summer for this perfect light pudding – and freeze some to use later in the year as well,” recommends Mary Berry.

“You can purée the blackberries in a food processor after cooking, as this makes it easier to pass them through a sieve.”

Undated Handout Photo of wild bramble mousse from Simple Comforts by Mary Berry (BBC Books, £26). See PA Feature FOOD Mary Berry. Picture credit should read: Laura Edwards/PA. WARNING: This picture must only be used to accompany PA Feature FOOD Mary Berry
Wild bramble mousse from Simple Comforts by Mary Berry (Laura Edwards/PA)
Undated Handout Photo of wild bramble mousse from Simple Comforts by Mary Berry (BBC Books, £26). See PA Feature FOOD Mary Berry. Picture credit should read: Laura Edwards/PA. WARNING: This picture must only be used to accompany PA Feature FOOD Mary Berry
Print Recipe
Nutrition Facts
Wild bramble mousse
Amount Per Serving
Calories 299 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 47mg16%
Sodium 31mg1%
Potassium 247mg7%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 36g40%
Protein 4g8%
Vitamin A 714IU14%
Vitamin C 28mg34%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Wild bramble mousse

A light and fruity mousse
Prep Time20 mins
Cook Time8 mins
Setting Time6 hrs
Total Time6 hrs 28 mins
Course: Dessert
Cuisine: British
Servings: 6
Calories: 299kcal
Author: Mary Berry

Equipment

  • 1.1 litre (2 pint) glass dish or six small dishes
  • Saucepan
  • Sieve
  • 2 bowl

Ingredients

  • 600 g blackberries
  • 1/2 lemon juice
  • 175 g caster sugar
  • 5 leaves gelatine
  • 150 ml pouring double cream
  • 2 egg whites

To serve

  • 50 g blackberries
  • icing sugar for dusting
  • 100 ml whipped cream

Method

  • You will need a 1.1 litre (2 pint) glass dish or six small dishes.
  • Tip the blackberries, lemon juice and 75g of the caster sugar into a saucepan. Stir, cover the pan and simmer for five to eight minutes until soft. Pass the blackberries through a sieve back into the pan, then discard the seeds. Reheat until piping hot.
  • Put the gelatine leaves into a bowl of cold water and leave for five minutes. Squeeze the water from the gelatine leaves and add them to the hot blackberry juice. Stir until dissolved. Set the mixture aside until it is cold and has thickened slightly.
  • Whip the cream to soft peaks. In a separate, clean bowl, whisk the egg whites, adding the remaining 100g of caster sugar a teaspoon at a time. Keep whisking until all the sugar has been incorporated and the whites are stiff and look like a cloud (as for a meringue). Take care not to over whisk or it will be tricky to incorporate the egg whites into the blackberries.
  • Add two large tablespoons of the whipped cream to the blackberry and gelatine mixture and stir in gently. Carefully fold in the rest of the cream and the egg whites until the mixture is smooth and light, with no white bits visible. Pour into the dish or dishes and place in the fridge for about six hours, or ideally overnight, to chill and set.
  • Decorate with a few blackberries, dust with icing sugar and serve with some whipped cream.

Nutrition

Calories: 299kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 31mg | Potassium: 247mg | Fiber: 6g | Sugar: 36g | Vitamin A: 714IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 1mg

Simple Comforts by Mary Berry is published by BBC Books. Photography Laura Edwards.

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