[FONT=Verdana, Arial, Helvetica, sans-serif]
[FONT=Verdana, Arial, Helvetica, sans-serif]Blackberry & Apple Mousse[/FONT][/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]
INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT]
227g/8 oz blackberries
227g/8 oz apples, peeled, cored & sliced
6 tbsp water
artificial sweetener, to taste
1 sachet gelatine
1 tbsp lemon juice
2 egg whites
2 level tbsp aerosol cream
[FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT]
[FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]
INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT]
1. Wash the blackberries and place them in a saucepan with the apples and 2 tablespoons of water. Simmer gently over a low heat until the fruit is soft. Add sweetener to taste and leave to cool
2. Sieve to remove any pips making a purée. Dissolve the gelatine in the remaining water in a bowl placed over a pan of simmering water. Stir in the lemon juice and leave to cool.
3. Add the gelatine to the fruit purée and blend thoroughly. Whisk the egg whites until stiff and fold into the fruit mixture using a metal spoon. Pour into 4 serving dishes and chill until set. Decorate with the cream.
1 1/2 syns