A delicious treat perfect for Summer occasions. This Wild Berry Mousse and Vanilla Shortbread recipe by Le Creuset complements their nature inspired Botanique collection of vibrant serveware. Packed full of unique flavours and smooth textures that are certain to impress. Other recipes are also available.
- Serves: 4
- Preparation Time: 40 Minutes + Setting Time (2-3 hours)
- Cooking Time: 10 minutes
- 400g Fresh or Frozen Berries
- 60g Caster Sugar
- 2tbsp Milk
- 2tsp Gelatine Powder
- 500ml Whipping Cream
- Micro Herbs
- Shortbread (Store-Bought)
- Freeze Dried Raspberries
- Fresh Berries
- Puffed Rice or Millet
Candied Beetroot (Optional)
- 1 - 2 Beetroot
- 250ml Sugar
- 250ml Water
- To begin blend the berries into a puree and strain through a fine sieve into a saucepan.
- In a mixing bowl, sponge or bloom the gelatine using cold milk.
- On a low heat, warm up your saucepan and add sugar to the berry puree stirring until the sugar has fully dissolved.
- Add the milk and gelatine mixture, stir until dissolved (do not boil). Once the mix is dissolved, remove the saucepan from the heat and set aside until cooled.
- Using a whisk or hand mixer whip the cream into soft peaks and gently fold the berry puree into the cream in batches, to avoid deflating the air in the cream.
- Divide between four Le Creuset Botanique Collection Cereal Bowls and allow to set in the fridge for 2 – 3 hours.
- Serve with freeze-dried raspberries, fresh berries, puffed rice or millet, vanilla short bread, and candied beetroot slices.
How to Make the Candied Beetroot:
- Begin by thinly slicing the beetroot.
- Create a sugar syrup by dissolving the sugar in the water and then simmer 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.
- Remove the shards and add them to your set mousses.