Fruit-based mousse

Fruit-based mousse

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
3 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
150ml cream
250g fruit puree
100g Italian meringue

Method

  1. Lightly oil 4 x 120 ml dariole moulds. Whip the cream to soft peaks. Mix the fruit purée through the Italian meringue and then fold in the cream. Spoon into your prepared moulds and refrigerate until set.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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