top of page
  • Writer's picturePosto a Tavola

Mousse ai frutti di bosco


🫐 300 g fresh berries

🍚 150g granulated sugar

💧 160 ml water

🥚 80g egg whites

🍮 5g gelatin sheets

🍦 150 ml fresh cream


  • Soak the gelatin in cold water.

  • Cook the fresh berries, previously washed, with 50g of sugar and 100 ml of water. Bring to a boil and let it cook for another 10 minutes.

  • Meanwhile, cook the sugar syrup with 100g of sugar and 60ml of water. Check the temperature with a thermometer, it should reach 121°C. When the syrup reaches 115°C, start whisking the egg whites with a stand mixer or an electric hand mixer.

  • When the syrup reaches 121°C, pour it in a thin stream, in a regular manner, on the edge of the bowl with the egg whites and continue whisking the meringue until you touch the bottom of the bowl and feel that it has cooled down.

  • Once the meringue is ready, set it aside for a moment.

  • Blend the berry mixture and strain it through a fine mesh sieve. Dissolve the squeezed gelatin inside it.

  • Whisk the fresh cream in a chilled bowl.

  • Now it's time to incorporate everything. Start by adding the berry coulis in 3 portions.

  • Then, add the meringue in 3 portions with gentle, upward folding motions to avoid deflating the mixture.

  • The mousse is ready!

How to use:

You can use it as a spoon dessert simply by serving it in a glass or cup. Once it's chilled, decorate it with fresh berries and almonds as desired. Alternatively, you can use it as a filling for a sponge cake to create a super cake. Or, try making a modern cake or a single-serving dessert.


Sai che c'è ? da oggi mangi a casa

3 views0 comments

Recent Posts

See All


bottom of page