Berry season calls for a berrilicious dessert!
When it's berry season, you will certainly know that it's the prime time to pick out the best and juiciest berries. There are endless ways of using berries to incorporate in your meals or dessert. This refreshing Wild Berry Mouse recipe is perfect for the warmer weather and is undoubtedly an easy-to-make dessert both adults and kids will enjoy. You can also add white chocolate ganache if you prefer a more decadent dessert.
If you like to make your dessert fancy, serve this in vibrant and stylish bowls like these Le Creuset Botanique cereal bowls. The eye-popping colours will elevate your dessert and add a fun touch to the table.
Serves: 4
Preparation time: 40 minutes plus setting time | Cooking time: 10 minutes
Ingredients:
- 400g Fresh or frozen berries
- 60g caster sugar (¼ cup)
- 2 Tbsp Milk
- 2 tsp gelatine powder
- 2 cups (500ml) whipping cream
For the candied beetroot:
- 1-2 beetroot
- 250ml sugar
- 250ml water
Garnishes:
- Micro herbs
- Shortbread (store-bought)
- Freeze-dried raspberries
- Fresh berries
- Puffed rice or millet
- Candied beetroot
Method:
1. Blend the berries into a puree, strain through a fine sieve. In a bowl, sponge/bloom gelatine with cold milk.
2. In a saucepan on low heat, add the berry puree and sugar. Stir until the sugar has dissolved. Add the milk gelatine mixture and stir until dissolved (do not boil). Remove from the heat and set aside until cooled.
3. Whip cream to soft peaks. Gently fold the berry puree into the cream in batches so as not to deflate the air in the cream.
4. Divide between four cereal bowls and allow to set in the fridge for 2 – 3 hours.
5. Serve with freeze-dried raspberries, foraged wild berries, puffed rice or millet, vanilla shortbread, and candied beetroot slices.
To make the Candied Beetroot:
Thinly slice the beetroot. Make a sugar syrup by dissolving the sugar in the water then simmering for 2 minutes. Add the sliced beetroot and simmer for 5 minutes.
Remove the beetroot from the syrup and lay on a baking tray lined with baking paper. Allow to set at room temperature.
Recipe source: Le Creuset