Lovely and light, this mousse is the most quintessentially seasonal finish to a rich wintery Sunday roast beef. With the seasons blackberry harvest stashed protectively in our bloated freezer, I permitted myself a rationed supply for this little beauty…..
(Makes about 10 small glasses)
- 500g cooking apples, peeled, cored and sliced
- 250g blackberries (save a few whole ones for decoration)
- 50g soft brown sugar
- 280ml double cream, whipped to soft peaks
- A few mint leaves for decoration
- 125g ginger biscuits
- 50g unsalted butter, melted
- If you are want to serve your mousse on a biscuit base, begin by bashing the biscuits in a bag with a spoon until you have fine crumbs and combine with the melted butter. Spoon into serving glasses and chill in the fridge.
- Combine the apples, sugar and blackberries in a heavy based saucepan and heat gently to release the juices. Cook for about 15-30 minutes until the mixture breakdown and becomes mushy and simmer for a couple of minutes.
- Place into a food processor and puree until completely broken down to a smooth paste.
- Use a fine sieve and a metal spoon to remove the pips. This takes some elbow grease……you need to get all the pulp through the sieve into a clean bowl so you are left with a pure fruity nectar and now teeth tainting seeds!
- Now fold the fruit puree into the whipped cream until well combined.
- Spoon over the top of the biscuit base or into plain clean serving glasses and top with a few whole blackberries and a mint leaf!
