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Le Chaudron recipe
Mousse aux fruits rouges
Mixed berry mousse
⏱ 30 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)mixed berries, fresh or frozen
150 g (5 oz)superfine sugar
300 ml (1¼ cups)very cold heavy cream (35% fat)
4fresh egg whites
4 leavesgelatin8 g total
1 tbsplemon juice
- 500 g (18 oz) mixed berries, fresh or frozen
- 150 g (5 oz) superfine sugar
- 300 ml (1¼ cups) very cold heavy cream (35% fat)
- 4 fresh egg whites
- 4 leaves gelatin 8 g total
- 1 tbsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water for 10 minutes, then squeeze dry.
- Blend 400 g (14 oz) of berries with 50 g (¼ cup) of sugar and strain out the seeds.
- Heat a quarter of the coulis with the squeezed gelatin until dissolved, without boiling.
- Stir into the rest of the coulis and add the lemon juice.
- Whip the cold cream to firm peaks.
- Whip the whites with the remaining sugar to stiff, glossy peaks.
- Gently fold together the coulis, cream and whites, divide among glasses and chill for 4 hours.
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