Red Berry Mousse

Red Berry Mousse
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 1:40 Total Time


Add all
  • 1 lb
    (450 g)

    berries (strawberries, raspberries, blueberries, blackberries)

  • 5 oz
    (150 g)

    white sugar

  • 3

    egg, separated

  • 1/4 tsp.
    (1 mL)


  • whole berries to taste

  • fresh mint leaves to taste

  • cookies to taste


Place fruit in the bowl of a food processor and purée, then strain to remove seeds. Set aside.

In a separate mixing bowl, combine the sugar and egg yolks, whip until the ribbon stage. Add the pureed fruit to the egg mixture and stir until smooth.

Pour the mixture into a saucepan and cook until thick, stirring constantly.

Cool and set aside in refrigerator.

In the meantime, add salt to the egg whites and whisk until soft peaks form.

Gently fold the cold fruit purée into the egg whites, stir until smooth.

Serve in cups and refrigerate for a few hours before serving.

Garnish with whole berries, mint leaves, and thin cookies.

Serve cold.

Source: Metro