BLACKBERRY MOUSSE (WITH EGG YOLK) 2 JUNE 2023

We liked the STRAWBERRY MOUSSE #1 so much that, when berries were 3/$10 at Publix, Neal bought one large package of strawberries, two medium packages of blackberries, and three small packages of raspberries. So I know what I'll be doing for a while, starting with this today . . . First, however, I followed this tip with them all: When you get your berries home, prepare a mixture of one part vinegar (white or apple cider work best) and ten parts cold water. [Today, I used 2 tablespoons vinegar and 3/4 cup water.] Dump the berries into the mixture and gently swirl around. Drain, rinse if you want (though the mixture is so diluted you can't taste the vinegar), and put in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit. [And it works.] Since the mixing process is the same as the previous mousse, I won't show that here. However, here are the lovely blackberries . . . I started with the 200g of berries, but when I finished sieving the purée . . . . . . I decided to add more, as so much of the weight was lost, which is why I modified the recipe to 300g of blackberries. This is what the purée looks like without seeds . . . . . . in the saucepan . . . . . . and ready to go into the refrigerator while we have lunch . . . Whipping cream & blackberry purée are combined with a spatula . . . . . . until completely integrated . . .

BLACKBERRY MOUSSE, PART 2 HERE