Creamy Berry Mousse

Serves 2

Ingredients

100g blueberries
100g raspberries
100g mulberries
2 tablespoons maple syrup (golden syrup)
1 cup/250ml double cream (whipped)
2 egg whites
3 teaspoons gelatine (dissolved in 1 tablespoon boiling water)

Chocolate Cream
90g chocolate, melted and cooled
1/4 cup/60ml double cream

Method

1 Place blueberries, raspberries, mulberries and maple syrup in a food processor or blender and process until smooth. Push puree through a fine sieve to remove seeds.

2 Place egg whites in a bowl. Beat until stiff peaks form.

3 Fold beCreamy berry mousserry mixture into whipped cream.

4 Fold in egg whites and gelatine mixture.

5 Carefully pour mixture into two oiled 3/4 cup/185ml capacity moulds or ramekins. Cover and chill for 2 hours or until set.

6 To make Chocolate Cream, fold chocolate into cream. Serve with souffles and enjoy!

Tip: The mousses and chocolate cream can be made the day before. Remove the chocolate cream from the refrigerator 1 hour prior to serving to allow it to soften.

Any combination of fresh, canned or frozen berries can be used for this dessert. If using canned berries, drain them well first. If using frozen berries allow them to thaw first.