Preparation:
Puree blackberries in a food processor or blender. Strain through a fine
strainer to remove seeds.
Soften gelatin in 2 Tbsp cold water. Set aside.
In a medium saucepan, place blackberries, sugar and 1/4 cup water.
Simmer for 5 minutes. Mix into gelatin mixture.
Beat egg whites until stiff, but not dry. Fold into berry mixture.
Beat cream until stiff peaks form. Fold into berries.
Pour mousse into 4 to 6 individual serving glasses, or a decorative
bowl. Garnish with fresh blackberries, if desired.
Chill in refrigerator for 3 hours or until ready to serve. |
