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Friday, May 26, 2023

Blackberry Mousse Recipe by Ruth Paget

Blackberry Mousse Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cup blackberries 

-2 cups water 

-3 tablespoons cornstarch 

-1/3 cup sugar 

-1 teaspoon vanilla 

-2 egg whites 

Steps: 

1-Cook blackberries and water slowly for about 10 minutes without stirring. 

2-Mix cornstarch in a little cold water (about a tablespoon). Add cornstarch mixture to the blackberries. Cook, stirring constantly, until blackberries have thickened. 

3-Remove blackberries from the heat and add sugar and vanilla. 

4-Cool blackberries and chill. Beat egg whites until stiff. Add egg whites into the chilled blackberry mixture. 

5-Chill blackberry pudding until serving. Serve with whipped cream. 

Mousse uses raw egg.  Eggs that are not properly chilled pose a health danger.  If you are hesitant about eating raw egg, do not eat this dish.

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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