This light and creamy mousse can be made with fresh or frozen fruit and varied according to season
Serves: 10-12
Prep Time: 10 minutes
Cook Time: Chill in the refrigerator for at least 2 hours
Ingredients
- 500g mixed summer fruit - raspberries, strawberries, redcurrants, blackcurrants - thawed if frozen
- 175g icing sugar
- 500ml Millac Gold
- 4-6 tbsp elderflower cordial
- Extra fruit and/or small fresh mint leaves, to decorate
Method
- Tip the fruit into a blender or food processor and blend until smooth
- Add sugar to taste, blending well (the mixture should be quite sweet). If preferred, remove seeds by passing the fruit purée through a fine-mesh nylon sieve
- Whip the Millac Gold until stiff peaks form, then whip in the elderflower cordial
- Gently stir/fold the fruit purée into the creamy mixture and spoon into individual serving dishes
- Chill for at least 2 hours before serving decorated with extra fresh fruit and/or small fresh mint leaves.
Add your own touch
Replace the summer fruits with forest fruits or cooked-and-sweetened fruit such as cherries, gooseberries or rhubarb. When mixing in the fruit, try producing a slightly-swirled (or rippled) effect. It is also delicious made with blackcurrant cordial in place of elderflower.
Serve with
A crisp biscuit such as amaretti, or a topping of toasted flaked almonds.
