Jungle Pulp BlackBerry Mousse

mousse

Ingredients:

  • 350 grams of Jungle Pulp BlackBerry Puree
  • 400 grams of heavy cream
  • 45 grams of icing sugar
  • lemon juice (optional)
  • 1 egg white
  • 20 grams of icing sugar
  • 3 sheets of gelatin

     Preparation:

    1. Firstly, beat the heavy cream with 45 grams of icing sugar and a few drops of lemon juice. Beat it until it's firm, not hard. Then set it aside.
       
    2. Mix the egg white with 20 grams of icing sugar until the sugar is well integrated and there are no lumps.
       
    3. Put the sheets of gelatin in water to hydrate them.
       
    4. Add the Jungle Pulp BlackBerry Puree to our first mixture (cream + icing sugar + lemon juice). Little by little, mix it with a spatula. Then add the new mixture to the previously beaten egg whites.
       
    5. Heat the hydrated sheets of gelatin in a microwave for 10 seconds and add them to the mix. Stir everything until it is well mixed.
       
    6. You can split it into portions in individual silicone molds or serve it in glasses. You can also refrigerate it until it is creamy before you enjoy it.