Boysenberry Mousse
1 pkt Raspberry Jelly Crystals2 tbsp White Sugar
1/2 kg Boysenberries, fresh, or thawed from frozen
2 or 3 Egg Whites
300ml Cream
To Serve: Reserve some whole berries for decoration, Icing Sugar, Whipped Cream.
In a sieve over a bowl, crush the berries and collect the juice. Place the raspberry jelly crystals in a small saucepan with the berry juice and sugar. Heat gently without boiling, stirring until the crystals are dissolved. Cool this jelly syrup until it is just beginning to set.
Beat the egg whites until stiff peaks form, then separately whip the cream. When the jelly syrup is ready, gradually pour it into the egg whites, beating all the time. Fold in the whipped cream, and the crushed fruit which will form a layer towards the bottom.
Pour the mixture into a serving dish, or individual glasses or bowls. Cover and refrigerate until set.
Before serving, decorate with whipped cream and top with a whole boysenberry dusted with icing sugar, or a little of the crushed fruit.
Other seasonal berries and jelly crystals may be used to make this delicious dessert.
Recipe provided by Lesley Cox - Mum's Pink Pudding
Updated: Jan 2010