Flossie’s Blackberry Autumnal Mousse
300g of Fresh Picked Blackberries, plus a few extra to garnish
75g of Icing Sugar
Squeeze of Lemon Juice
1 tablespoon of Gelatine
250ml of double Cream
Icing Sugar, for Dusting
Sprig of Mint
A few Blackberries
Place the blackberries in a sauce pan of simmering water with the sugar and a squeeze of lemon. Cook the berries over a low heat for 10-15 mins, until they feel soft.
Place 1 tablespoon of water into a small bowl and add in the gelatine and leave to set for around 5 minutes.
Push the soft cooked blackberries through a large sieve, making sure to leave all seeds of the berries behind.
Next, pour the blackberry puree into a saucepan and add the soaked gelatine. Stir over a low heat for 2/3 minutes until you can see the gelatine has finally dissolved into the puree.
Start slowly folding in the whipped cream to the puree. Finally, pour into small serving dishes and leave in the fridge to chill for 2-3 hours, until completely set.
Once you are ready to serve, sprinkle some icing sugar on the top and add 1 or 2 blackberries to garnish and also decorate with a sprig of mint.