Coming
Soon
Blackberry Mousse
Recipe By: Chef Daniel Chong-Jiménez
Serving Size: 4
Preparation Time :1:00
Amount Measure Ingredient -- Preparation Method
1/2 cup heavy cream
1/2 teaspoon powdered pectin
1/4 cup granulated sugar
1/4 cup pasteurized egg white
1/4 cup white chocolate
1/2 cup blackberries puree -- no seeds
1/2 teaspoon powdered unflavored gelatin
2 tablespoons cold water
1. Whip the heavy cream to soft peaks and set aside in a refrigerator.
2. Combine the pectin and the sugar and add the egg whites, whipping to stiff peaks. Set aside.
3. Melt the white chocolate and add to the blackberry puree.
4. Combine the gelatin and the water. Let stand for a few minutes to allow the gelatin to swell. Heat the mixture in a microwave oven for a few seconds to melt the gelatin.
5. Add the gelatin to the blackberry-chocolate mixture and combine.
6. Fold the blackberry mixture into the whipped cream and the resulting mixture into the whipped egg whites.
7. Pour the mousse into wine glasses and allow to set for at least one hour or preferably overnite.
8. Garnish the glasses with fresh blackberries and sweetened whipped cream.
COMMENT: ADD CRISP TEXTURE WITH COOKIE WAFERS OF COOKIE CIGARETTES.