Desserts
Cream mousse
A light, fresh mousse made by folding whipped cream into mashed red fruit. It is quick to make and best served chilled at the end of a summer meal.
Ingredients
Ingredients
Optional extras
Nutrition facts
319 kcal per serving
- Protein
- 2.9 g
- Carbohydrates
- 22.1 g
- of which sugars
- 21.6 g
- Fat
- 23.2 g
- of which saturated fat
- 15.6 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Mash the red fruit with a fork, together with the icing sugar and lemon juice, until you have a chunky purée.
- Whip the very cold fresh cream until it holds a soft peak.
- Gently fold the fruit purée into the cream with a spatula, without overworking it.
- Divide the mousse among glasses or small dishes.
- Chill in the fridge for 30 minutes before serving.
Variations and tips
Frozen fruit version. Thaw the frozen red fruit and drain it before mashing.
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Falkland Islands
Falkland Islands
Falkland Islands
Falkland Islands
Falkland Islands
Falkland Islands
Falkland Islands
Falkland Islands
Original Ecomely recipe.