Blackberry ice cream mousse

Blackberry ice cream mousse

par Alain Chartier

Alain Chartier

M.O.F 2000 & Ice-cream world champion 2003

Vannes (France)



La Fruitière Blackberry puree 1 000 g
Whipped cream 1 000 g
Sugar 260 g
Egg Whites 160 g
Water 110 g


  • 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


Tables of use