Ingredients:

• 250g (8.81oz.) of Canoa's Blackberry fruit pulp
• 2 tablespoons of water
• 1 egg white
• 70ml of milk cream
• 8g of unflavored gelatine
• 2 tablespoons of lemon juice
• 50g (3.3 tablespoons) of sugar

Preparation:

In a frying pan, heat the pulp, sugar and lemon juice over medium heat for 10 minutes, allow to cool and set aside. In a cup, mix the gelatin with 2 tablespoons of water and let it soak for 5 minutes. Place the cup in a bain-marie, stirring with a spoon until the gelatine is completely dissolved. Mix the gelatine with the reserved blackberry preparation, doing so very slowly and stirring constantly. Beat the cream and set aside. Beat the egg white and set aside. When the blackberry and gelatine preparations begin to thicken, first add the whipped cream and then the stiff white, integrating them with gentle, enveloping movements. Fill individual molds with the mixture and take it to the refrigerator. After approximately 3 hours you can enjoy your Blackberry Mousse.