Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Blackberries
Mousse
To decorate
Utensils
For 4 glasses, each approx. 250 ml
How it's done
Blackberries
Mix the blackberries, sugar and water in a pan, bring to the boil. Reduce the heat, cover and simmer for approx. 4 mins. until soft, puree. Drain the gelatine, stir it immediately into the hot puree, press through a sieve into a bowl (yields approx. 300 g), leave to cool. Cover and chill the puree until it is just set at the edges (approx. 20 mins.).
Mousse
Add the sour single cream to the blackberry puree, mix well. Using a rubber spatula, carefully fold in the cream, then divide between the glasses. Cover and leave to set in the fridge for approx. 4 hrs.
To decorate
Top the mousse with sour single cream, decorate with blackberries and chocolate shavings.
| Prepare: | Prepare the mousse approx. 1 day in advance, cover and keep in the fridge. Decorate just before serving. |
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