Ingredients
La Fruitière Blackberry puree 1 000 g
Whipped cream 1 000 g
Sugar 260 g
Egg Whites 160 g
Water 110 g
Blackberry ice cream mousse
par Alain Chartier
Alain Chartier
M.O.F 2000 & Ice-cream world champion 2003
Vannes (France)
Table of use - Frozen ice creamRecipe made with
BLACKBERRY PUREE 90%Preparation
- Make the meringue
- Cook the sugar at 118°C
- Pour the cooked sugar over the whites
- Mix the whipped cream with the Italian meringue
- Heat the remaining 1/3 of the fruit puree with the sugar
- Add the rest of the fruit (hen’s arse) to the cream and meringue mixture