Blackberry and raspberry mousse infused with maple

Blackberry and raspberry mousse infused with maple

Servings : 4

Directions : 20 minutes

Cook in : 0 minutes


160 ml (⅔ cup) of raspberries, fresh or frozen and thawed
160 ml (⅔ cup) of blackberries, fresh or frozen and thawed
125 ml (½ cup) of ultrafine maple sugar, sifted (or more, to taste)
2 egg whites, room temperature
Mint leaves (optional)
Maple waffles


  1. In a deep dish, crush the fruit using a fork.
  2. Let the fruit drain in a strainer for 10 to 15 minutes. Set aside.
  3. Using an electric mixer or hand blender, beat the egg whites until stiff while gradually adding the ultrafine maple sugar.
  4. Delicately incorporate the strained fruit into the egg whites, folding using a rubber spatula.
  5. Distribute in four dessert cups. Garnish with mint leaves if desired.
  6. Serve immediately or refrigerate and serve within two hours. Present with maple waffles.

    *For a frosty and refreshing twist, put the mousses in the freezer for 30 to 45 minutes. If they remain in the freezer for several hours, then thaw in the fridge for approximately 2 hours.