Favor the delicious tastes of berry season with this decadent dessert made with berries! It's ideal to choose the ripest and juiciest berries as soon as they reach their peak. The options are unlimited when it comes to preparing delectable desserts or adding them to your meals. This refreshing recipe for Wild Berry Mousse is perfect for the warmer months and makes a simple dessert that kids and adults will love. Add a layer of white chocolate ganache for an additional layer of richness.

Serve this delicious mousse in colorful and stylish bowls, such as the Le Creuset Botanique cereal bowls, for a sophisticated look. The vibrant hues will not only highlight your dessert but also provide a fun touch to your table.

Yields: 4 servings

Preparation Time: 40 minutes plus setting time | Cooking Time: 10 minutes

Ingredients:

400g of fresh or frozen berries
60g of caster sugar (¼ cup)
2 Tbsp of milk
2 tsp of gelatine powder
2 cups (500ml) of whipped cream

For the Candied Beetroot:

One or two beetroots,
250 milliliters of sugar, and 250 milliliters of water

Garnishes:

Mini herbal teas
Store-purchased shortbread
Raspberries that have been freeze-dried
Fresh berries
Beetroot candies
Puffed rice or millet

Method:

Puree the berries in a blender and then pass the mixture through a fine strainer. Sponges or bloom gelatine with cold milk in a dish.
The sugar and berry puree should be combined in a saucepan over low heat. After the sugar dissolves, stir. Stir the milk-gelatine mixture in until it dissolves; do not boil. Take off the heat source and leave it to cool.
Cream should be whipped to delicate peaks. To keep the air in the cream, gently fold the berry puree into it in stages.
After dividing the mixture into four cereal bowls, chill for two to three hours to allow it to solidify.
Accompany with candied beetroot slices, puffed rice or millet, freeze-dried raspberries, and foraged wild berries.

Beetroot candied:

Cut the beetroot thinly. After dissolving the sugar in the water, boil it for two minutes to create a sugar syrup. After adding the sliced beets, simmer for a further five minutes.
Take the beetroot out of the syrup and place it on a baking sheet covered with parchment paper. Let it cool to room temperature.