FRUIT MOUSSE

Fruit Mousse image

Number Of Ingredients 4

250 grams puréed peeled fruit (frozen fruit of your choice mixed in a blender with a pinch of sugar)
1/3 cup granulated sugar
6 grams gelatin sheets
1 1/3 cups heavy cream

Steps:

Soak the gelatin sheets in cold water for several minutes and blend your fruit into a purée.
Heat half of the fruit purée with the sugar, wring out the gelatin sheets and add them to the heated fruit pulp to dissolve them.
Pour the thickened purée into the remaining purée. The temperature of the mixture should be around 80 F (27 C).
Whip the cream until firm.
Mix the whipped cream and the fruit pulp, delicately, with your spatula using an upward motion.
Keep chilled until you're ready to build your entremets.
Dish your mousse into cups to treat your friends.