Forest Mousse

Tasty wild berry forest mousse. Use it as a filler too. This recipe is low-fat.

Ingredients for approx. 500 g:

  • 320 g mixed forest berries
  • Juice ½ lemon
  • 2-3 gelatin sheets
  • 18 cl cream 40% (ice cold)
  • 130 g Italian meringue

Italian meringue:

You will need 3 egg whites, 170 g sugar, 5 cl water and a pinch of salt. 

  1. Put the sugar and water in small sauce pan, warm up at medium heat.
  2. Beat the egg whites with a pinch of salt using a handmixer. Stop when soft peaks form.
  3. Measure the sugar temperature. When it's 125°C, remove from stove. 
  4. Pour gradually in egg whites while mixing at high speed. Keep mixing until the sugar-egg white mix is less warm.  
  5. Leave to cool.


  1. Chop the berries in a food processor until you get a cream. With a strainer and a tablespoon remove the pulp. You need around 200 g of purée without pulp.
  2. Put the gelatin in cold water for about 10 minutes.
  3. Warm up half the berry purée. Do not boil nor should it be hot. It should be warm enough for the gelatin.
  4. Squeeze the soft gelatin sheets to remove water and dissolve them in the warm purée. Make sure they're completely dissolved.
  5. Squeeze juice of half a lemon and pour into purée. Blend!
  6. Pour the cold cream in a bowl over a recipient with water and ice cubes. Beat until you get whip cream, when it forms folds you're done.
  7. Carefully blend whip cream with 130 g of cold italian meringue using a spatula
  8. Add the berry purée and fold from under to over until homogeneous. Make sure there are no lumps of egg white. Use a whisk if needed.
  9. Ready for immediate use as stand-alone dessert or as ingredient for other desserts. Refrigerate!

Tools used: Whisk, digital thermometer, wooden spatula, hand mixer, silicone spatula, sieve.

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  • 22 g sugar / serving
  • Refrigerate
  • Approx. 7 servings
  • Use fresh or frozen wild berries
  • Do not beat egg whites too firm before adding hot sugar.
  • Low in fat.