Berry mousse with cranberry crumble
This berry mousse with cranberry crumble is a dessert that ushers in the end of summer with freshness, just the right amount of acidity, and a crunchy finish. It's perfect for a snack or even as a dessert.
Ingredients · Servings 4-6 people
- 230 g sugar
- 120 g albumen
- 600 g semi-whipped cream
- 500 g berries
- 350 g Italian meringue
- 50 g red wine
- 18 g edible gelatin sheets
- 100 g cold butter
- 100 g brown sugar
- 100 g almond flour
- 100 g 00 flour
- 80 g dried cranberries
- sale
Method · 1 ora e 20 minuti più 6 ore di riposo
- Whip the egg whites in a stand mixer. Cook the sugar with a little water until it reaches 121°C, then slowly pour it into the egg whites, continuing to whip until the meringue becomes warm and firm.
- Marinate 100 g of berries in wine for 4 hours.
- Soak the gelatin in cold water.
- Blend the rest of the berries and pass through a sieve.
- Squeeze the gelatine and dissolve it in a ladle of smoothie heated on the stove.
- Add the meringue to the red berry smoothie and the melted gelatin.
- Add the semi-whipped cream, being careful not to deflate it. Let the mousse rest in the refrigerator for at least 2 hours, then transfer it to a piping bag.
- Chop the dried blueberries and add them to the other crumble ingredients and a pinch of salt. Mix quickly until the mixture resembles sand.
- Place it on a baking sheet lined with parchment paper and bake at 160°C for about 20 minutes. Remove from the oven and let it cool.
- Transfer the crumble to a large bowl, spread the mousse over it and garnish with the fruit marinated in wine and a few mint leaves, if desired.
Rita Busalacchi, a pastry chef originally from Palermo and a member of the Accademia Maestri Pasticcieri Italiani, advises: "For the crumble, use very cold butter and work the mixture quickly to obtain a crispy, irregular texture. Bake until golden brown and serve with the mousse for added depth and contrast.