"Queen" Mousse - Drottningmousse

"QUEEN" MOUSSE

Drottningmousse

Serves 4

1.2 cup heavy cream

8.8 oz blueberries and raspberries,

frozen

(it's this berry mixture that for some

reason has been given the name "queen"

in Sweden, there's Queen Jam, Queen 

Dessert and so on)

3 gelatin sheets

or 1½ teaspoon gelatin powder

2 drops fresh lemon juice

0.3 cup water

0.6 cup sugar

Decoration:

0.4 cup whipped cream

3½ oz raspberries

3½ oz blueberries

fresh mint

Beat the cream. Thaw and mix the berries. Soak the gelatin sheets in cold water for 5 minutes, or follow the procedure with gelatin powder. 

Beat the egg whites and lemon juice to a stiff foam. Bring water and sugar to a boil over high heat until the syrup has a temperature of 248F. Beat the hot syrup in a very thin stream into the egg whites, and keep beating for about 10 minutes until the meringue has cooled.

Heat half of the mashed berries in a saucepan or bowl in the microwave. Squeeze out the gelatin sheets and put them in the mash so that they melt. Stir in remaining berry mix. Gently stir the berry mix into the meringue, little by little. Stir in some of the berry meringue in the whipped cream, then add the rest of the berries. Divide the mousse in 4 dessert bowls and leave to set in the fridge for at least 4 hours.

Beat the cream and pipe some of it in each glass. Top with blueberries, raspberries and a sprig of fresh mint.

Enjoy!

Bella