Berry Mousse

👨‍🍳 Method

1. 1
   Bring the fruit and lemon juice to a boil in a pot with some of the sugar. Turn down the heat and simmer 5 minutes, until the fruit are completely soft.

   ⚙ SimmeringStoveSmall saucepan

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Purée the fruit, now cooked, in the blender, press the purée through a fine sieve to remove the seeds, and cool completely.

   BlenderFine sieve
3. 3
   Soak the gelatin in the cold water about 5 minutes, until it swells.

   ⚙ Blooming gelatinBowl

   💡Melt the soaked gelatin in hot liquid, and don't let it boil.
4. 4
   Melt the bloomed gelatin over gentle heat, without boiling, and stir it into the purée.

   StoveSmall saucepan
5. 5
   Whip' the cold cream with the rest of the sugar' to stiff peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
6. 6
   Fold' the purée' into the whipped cream gently, until the mousse is uniform.

   ⚙ FoldingSilicone spatula

   💡Cool the gelatin mixture before folding: a warm mixture melts the whipped cream, and the mousse comes out dense instead of airy.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
7. 7
   Pour the mousse into glasses, cover and chill in the fridge for at least 3–4 hours.

   Refrigerator
8. 8
   Serve with the fresh fruit.