BLACKBERRY MOUSSES

Preparation Method :

Place the blackberries with caster sugar and 25 ml of water in a saucepan and bring to the boil over a moderate heat. Lower the heat straight away and simmer very gently for 3 - 4 minutes.

Sieve the blackberries and their liquid into a bowl to remove the pips and then sprinkle the gelatine over the puree.

Whisk with a hand whisk or stir with a spoon until the gelatine hp dissolved. Allow to cool.

Beat the ricotta and cream cheeses together in a bowl and stir in the blackberry mixture.

Fold in a tablespoon of the egg whites with a metal spoon to loosen the mixture and the fold in the remaining whites until there is no white visible.

Spoon into wine glasses and decorate with the reserved blackberries and mint leaves.