Berry Irish Cream Mousse

Ingredients

• 12 ounces raspberries (fresh berries - 8 oz for mousse plus an extra 4 ounces for decorating)
• 12 ounces blackberries (fresh berries - 8 oz for mousse plus an extra 4 ounces for decorating)
• 1/2 cup sugar (use the less sugar if your berries are very sweet)
• 2 1/2 teaspoons gelatin (one packet)
• 1/4 cup boiling water
• 1/3 cup Irish Cream Liqueur
• 3 cups heavy whipping cream (2 cups for mousse plus 1 cup for decorating)

Instructions

1. 1

   Place the raspberries and blackberries, together with the sugar into a blender and blitz for 2 to 3 minutes.

2. 2

   Pass the berry syrup through a very fine sieve to remove the seeds and collect the syrup in a large mixing bowl. Discard the seeds.

3. 3

   Add the boiling water to a heat proof bowl. Sprinkle the gelatine on top of the water then stir to blend completely.

4. 4

   Add the melted gelatine and Irish Cream Liqueur to the berry syrup and mix together.

5. 5

   In a separate bowl, beat the heavy whipping cream until stiff peaks form.

6. 6

   Blend the cream and berry syrup mixture together. Use gentle, smooth strokes of a spatula to blend completely.

7. 7

   Use a spoon to drop the mousse into six stemless wine glasses.

8. 8

   Smooth the top of each mousse. Clean any excess mousse from the rim or sides of the glasses using a paper towel. Place the glasses in the refrigerator for about 2 hours to set the mousse.

9. 9

   When ready to serve, whip one cup of heavy cream until thick, but still pourable. Divide the cream over the top of each mousse.

10. 10

    Decorate with additional berries and serve immediately.