Rippled Berry Mousse

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Deliciously light and fruity, these berry mousses are the perfect summer refreshment.

4 pieces

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Rippled Berry Mousse

For the mousse:

350 g Frozen Mixed Berries (12oz)
75 g Caster Sugar (3oz)
1 Dr. Oetker Gelatine Sachet
2 Dr. Oetker Free Range Egg White Powder Sachets x 2
500 ml Greek Yoghurt
7.5 ml Dr. Oetker Madagascan Vanilla Extract (1 1/2 tsp)
100 g Fresh Mixed Berries to decorate

preparation

Preparation

Step 1: Put the frozen berries in a saucepan with 25g (1oz) sugar. Heat gently until the fruit starts to steam then cover and simmer gently for 7-8 minutes until thawed and softened. Remove from the heat and leave to cool.

Step 2: Pour 100ml (3 ½ fl.oz) hot water into a heatproof jug and stir in the Gelatine until thoroughly dissolved. Set aside to cool.

Step 3: Make up the Egg White Powder according to the pack instructions (or use fresh egg whites) and whisk until stiff. Whisk in the remaining sugar to make a soft meringue.

Step 4: Put the yogurt in a bowl and fold in the meringue, vanilla and the cooled Gelatine.

Step 5: Spoon some of the yogurt meringue mixture into 4 x 300ml (½ pt) glass dishes or tumblers and pour over a little berry purée and swirl gently to give a rippled effect. Continue the layering until both mixtures are used up. Chill the mousses for at least 2 hours.

Step 6: To serve, decorate the top of each mousse with fresh berries.

1 serving = 265g

Nutritional Information for the recipe Rippled Berry Mousse

Per Serving Per 100 g / ml
Energy 1432 kJ
342 kcal
540 kJ
129 kcal
Fat 13.24 g 5.01 g
Carbohydrate 41.37 g 15.67 g
Protein 13.08 g 4.95 g

preparation

Preparation

Step 1: Put the frozen berries in a saucepan with 25g (1oz) sugar. Heat gently until the fruit starts to steam then cover and simmer gently for 7-8 minutes until thawed and softened. Remove from the heat and leave to cool.

Step 2: Pour 100ml (3 ½ fl.oz) hot water into a heatproof jug and stir in the Gelatine until thoroughly dissolved. Set aside to cool.

Step 3: Make up the Egg White Powder according to the pack instructions (or use fresh egg whites) and whisk until stiff. Whisk in the remaining sugar to make a soft meringue.

Step 4: Put the yogurt in a bowl and fold in the meringue, vanilla and the cooled Gelatine.

Step 5: Spoon some of the yogurt meringue mixture into 4 x 300ml (½ pt) glass dishes or tumblers and pour over a little berry purée and swirl gently to give a rippled effect. Continue the layering until both mixtures are used up. Chill the mousses for at least 2 hours.

Step 6: To serve, decorate the top of each mousse with fresh berries.

1 serving = 265g

Nutritional Information for the recipe Rippled Berry Mousse

Per Serving Per 100 g / ml
Energy 1432 kJ
342 kcal
540 kJ
129 kcal
Fat 13.24 g 5.01 g
Carbohydrate 41.37 g 15.67 g
Protein 13.08 g 4.95 g
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