Ingredients
Scale
- 1 teaspoon unflavored gelatin
- 3 tablespoons cold water
- 1 heaping cup blackberries
- ¼ cup honey
- 1 egg white
- ¾ cup heavy cream
Instructions
- Place 1 tbsp of water in a small bowl and sprinkle to gelatin over it and let it stand for about 5 minutes to ‘bloom’ (to swell up and soften).
- In a blender or food processor, puree the blackberries with the remaining 2 tbsp of water and strain through a fine sieve into a small saucepan. Stir the honey in, and slowly bring it to a boil. Boil for about 3-5 minutes or until the mixture is slightly reduced, then stir in the softened gelatin until it is fully dissolved. Place in the refrigerator until it is fully cooled.
- In a bowl or cup, use an electric mixer or OXO Good Grips Egg Beater to beat the egg white until they hold stiff peaks, then immediately fold into the cooled berry puree using a large silicone spatula until no white streaks remain. In a separate bowl, beat the cream until softly whipped, then fold the cream into the berry mixture till smooth and streak-free.
- Carefully spoon the mousse into glasses, then carefully but sharply tap the bottom of the glasses (I used 2 rather large glasses) against the counter to flatten the top of the mousse. Refrigerate for about an hour to set and chill.
- Remove from refrigerator 5 minutes before serving, and garnish with crushed gingersnap cookies (I loved the crunch and flavor contrast!), crushed praline, berries, chocolate shards or anything else you desire!
Keywords: blackberry, mousse, gingersnap, no bake, dessert