Summer Fruit Mousse Recipes

Steps:

• In a pan of simmering water, add the mixture of frozen berries and half the amount of sugar. Cook the berries until they feel soft.
• When the berries are soft, turn off the heat. Drain, keeping the juice. With the drained berries, using a processor, pulse the berries into a thick mixture, pour into a bowl and leave to cool
• Separate the eggs. Using the egg whites only and the 1/2 - 1 tbsp of fresh lemon juice (depending on your own taste), in a clean food processor whisk until soft peaks form. At this stage add the last of the sugar. Whisk until firm peaks form - when the whisk leaves deep markings in the white mixture.
• Add 1 spoonful of the egg white to the mixed berries. stir the egg white in quickly until all combined.
• Now gradually fold the rest of the whites into the berry mixture. Do this slowly and carefully. Doing this too quickly will knock out all the air from the whites. Do not combine all the mixture, leave some of the whites still showing.
• To serve, spoon the mixture into 4 tall glasses. Leave to set for 2-3 hours in the fridge. You can leave them to set over night. Once set drizzle the kept berry juice over the mousse, and top with fresh berries. The berry juice is also ideal for making smoothies, Jelly, and ice cream with :) enjoy.

Steps:

• Blend fruits and remove pips.
• Soak gelatin in 3 tbsp water and leave to soak.
• Whisk cornflour, egg yolks, sugar and milk in a bowl till thick and pale.
• Heat remaining milk till almost boiling and then gradually pour on egg mixture, stirring constantly. Return to pan and cook, stirring, over a low heat until thickened.
• Remove from heat and stir in the softened gelatin till completely dissolved.
• Transfer to a large bowl and leave to cool slightly.
• Stir in the fruit puree and liqueur and leave to cool until the point of setting.
• Whip the cream until it just holds its shape, fold into the mousse.
• Refrigerate until the mousse has set.
• Serve.

Steps:

• Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a medium pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and press down evenly. Chill.
• Make the mousse: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one - they will dissolve immediately. Leave to cool slightly.
• Beat together the fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixture and the raspberries. Crush just a few of the raspberries against the sides of the bowl and stir again to ripple through, leaving most whole.
• Whip the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
• To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve. (The sauce and the mousse can be made up to a day ahead).
• To serve, run a knife between the mousse and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.

Steps:

• Wrap bananas in aluminum foil.
• Freeze at least 2 hours.
• Cut into small pieces.
• Add 1/8 cup skim milk and puree in blender just until little lumps are still evident.
• Add berries and remaining skim milk (1/8 cup).
• Puree until the mixture has a creamy consistency and looks like ice cream.
• Do not overblend.
• Freeze.
• Soften slightly with a spoon before serving.
• Serve in 4 individual dishes.