For the last gluten free recipe from my mini dessert tower I bring you a pretty pink fruit mousse.
Summer fruit mousse (makes 6 jars)
Ingredients
- 600ml double cream (heavy cream)
- 150g strawberries
- 150g raspberries
- 150g cherries, pitted
- 150g red currants
- 4 tbsp of caster sugar ("superfine" sugar in US)
- 2 tbsp water
What you will need
Cooking instructions
- Blend fruit in a blender until you have a puree
- In a small saucepan place blended fruit, water and sugar and heat on medium heat until fruit begins to soften and sugar has dissolved
- Place in cup to cool
- Whip double cream until soft peaks form
- Fold in fruit and whip until you have a firm consistency
- Spoon mousse into a piping bag fitted with a large round nozzle and fill jars with mousse
- Leave in fridge until ready to serve
Have a sweet day!