Berry Mousse

Berry mousse is a fresh and enjoyable dessert, perfect for concluding a meal or as a sweet interlude. Here is a basic recipe that we can then “Italianize” with a personal touch.

Ingredients

• 250 g of assorted berries (raspberries, blueberries, strawberries, currants, etc.)
• 150 ml of whipping cream
• 80 g of powdered sugar
• 2 sheets of gelatin (or 4 g of powdered gelatin)
• Juice of half a lemon
• A few mint leaves for decoration (optional)

Preparation

1. If you are using sheet gelatin, soak it in cold water for about 10 minutes. If you have powdered gelatin, follow the instructions on the package for rehydration.
2. Wash the berries and blend them with a mixer or an immersion blender until you get a puree. Pass the puree through a sieve to remove the seeds.
3. Gently heat a portion of the berry puree and dissolve the squeezed gelatin inside (or the rehydrated gelatin). Then incorporate this mixture into the remaining puree.
4. Add the lemon juice and mix well.
5. In a bowl, whip the cream with the powdered sugar until it is firm but still soft.
6. Gently fold the whipped cream into the berry puree, making movements from the bottom up so as not to deflate the mixture.
7. Pour the mousse into individual cups or into a single container. Leave to rest in the refrigerator for at least 4 hours, or until the mousse has set.
8. At serving time, decorate with some fresh berries and, if you wish, a mint leaf for a touch of color and freshness.

Interesting Facts

Berries are known for their antioxidant properties and are widely used in Italian cuisine for the preparation of spoon desserts, ice creams, and as decoration. In Italy, you might find variations of this mousse that include a layer of ladyfingers soaked in liquor or an additional fruit coulis to enrich the dessert.

For an even more “Italian” touch, you could accompany the mousse with a homemade biscuit, such as a Tuscan cantuccini. I wish you a good preparation and a delicious tasting!