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
