- 4 leaves gelatine
- 450g blackberries, plus extra for decorating
- 2 tbsp apple juice
- 125g caster sugar
- 1 lemon (1 tbsp juice, plus zest for decorating)
- 300ml whipping cream
Put the gelatine in a shallow dish and cover with cold water. Leave to soak while you cook the berries.
Put the blackberries in a pan with the apple juice, then cover and simmer for 5 minutes. Add the sugar and lemon juice, then cook for another 3 minutes or until the berries are really tender. Purée in a blender, processor or with a hand-held blender.
Transfer the hot blackberry purée to a large bowl. Drain the gelatine and squeeze it with your hands to remove excess water. Add to the hot fruit purée and stir until dissolved.
Leave until completely cold, then chill in the fridge for about 45 minutes, stirring occasionally, until the mixture is just starting to set.
Whip the cream until it starts to hold its shape. Stir a third into the fruit mixture, then fold in the remaining cream.
Share the mousse between 6 glasses and chill until set (about an hour). Decorate with berries and lemon zest.