Bramble Mousse


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
  1. 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.
  2. 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.
  3. Place into a food processor and puree until completely broken down to a smooth paste.image
  4. 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!
  5. Now fold the fruit puree into the whipped cream until well combined.image
  6. 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!