Canadian Living

BLACKBERRY & BLACK CURRANT MOUSSE

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1 1/4 HOURS

6 tbsp cold water, divided 1 tsp unflavoure­d powdered gelatin (from a 7 g sachet) 170 g blackberri­es 2/3 cup granulated sugar 1 tbsp crème de cassis (or blackcurra­nt syrup for an alcohol-free version) 1 cup cold 35% whipping cream

1 9 g sachet vanilla sugar fresh blackberri­es lemon balm or fresh mint leaves (optional)

Pour 1/4 cup of the cold water into small bowl; sprinkle gelatin over top. Let stand for about 5 minutes.

Meanwhile, in small saucepan over medium heat, combine blackberri­es, sugar and remaining cold water. Cook, stirring occasional­ly and lightly mashing blackberri­es with wooden spoon, until blackberri­es have softened and released their juice, 3 to 5 minutes. Transfer blackberry mixture to mini blender or food processor. Add crème de cassis; blend until almost smooth (with a few small chunks remaining). Pour into large bowl, add gelatin mixture and stir well. Cover bowl and refrigerat­e until mixture has cooled, about 45 minutes.

In bowl, using electric mixer on high speed, beat cream with vanilla sugar until stiff peaks form, 3 to 4 minutes. Using spatula, gently fold whipped cream into blackberry mixture until combined. Divide among dessert cups; refrigerat­e until ready to serve. Top with fresh blackberri­es and lemon balm or mint leaves, if using. (Make-ahead: Can be refrigerat­ed for up to 3 days.)

PER SERVING about 380 cal, 4 g pro, 22 g total fat

(14 g sat. fat), 42 g carb (2 g dietary fibre, 40 g sugar),

65 mg chol, 20 mg sodium, 0.4 mg iron.