Not so long ago, berries just meant summer and we loved them for it. Now they are also a health food’, which is a bonus, but our bodies already knew instinctively that a big bowl of strawberries or raspberries was a good thing.
Nearly all berries are gorgeous eaten just as they are, sweetened if necessary with a little sugar, topped with cream for a spot of indulgence.
All berries can be added raw to fruit and salads but raspberries and strawberries are particularly suitable. You can enjoy a handful of dried cranberries as a snack.
Raspberry Mousse
(makes enough for 10 servings)
Ingredients
• 4 Gelatine Leaves
• 3 Eggs
• 60g Caster Sugar
• 250ml Milk
• 400g Frozen Raspberries
• 250g Double Cream
• Icing Sugar, to taste
• 20 Fresh Raspberries, for garnish
• Mint Sprigs, for garnish
Method
1. Soak the gelatine in cold water to soften
2. Separate the eggs in mixing bowls and keep the egg whites in the fridge for later use
3. Add the caster sugar to the yolks and whisk until light in colour
4. Have a small bowl of ice on standby
5. Pour the milk into a small pan and bring to the boil. When just boiled remove from the heat and pour over the egg yolk and sugar mix stirring continuously
6. Pour the custard back into the pan and return the pan to the stove over low heat. Stir continuously in a figure of 8 motions until the custard coats the back of a spoon (approx 5 minutes). It must not boil or the custard will scramble
7. Remove from the heat and add squeezed gelatine. Stir through to melt and pass through a fine sieve into a small bowl. Place this bowl over the bowl of ice to cool rapidly
8. Puree the raspberries and pass the liquid through a fine sieve to remove seeds
9. Measure out 250ml puree and set the rest aside for another use
10. When the custard is almost set fold the 250ml raspberry puree through the custard until smooth.
11. Whisk the cream in a separate mixing bowl to a soft piping consistency (ribbon stage) and in two stages fold this into the custard
12. Take another mixing bowl and wipe the inside of the bowl with lemon juice
13. Add the egg whites and whisk the whites until they reach soft peaks. Fold the whites into the raspberry custard in two or three stages
14. Carefully pour the mousse into glasses and set for 2 hours
15. Garnish with fresh raspberries and fresh mint.