Blackberry soy cream mousse

Ingredients

For 1 serving

• Soy cream50 ml
• Blackberries120 g
• Sugar8 g
• Agar agar0.5 g

Contains: soy,

In season: July – September

Method

1. Rinse the blackberries, blend them with the sugar and push them through a sieve with a spoon to remove the seeds.
2. Put the purée in a small pan with the agar agar, mix well while cold, then bring to the boil over medium heat and simmer for 2 minutes, stirring constantly: agar only sets once it has boiled. Leave it to cool for 10 minutes, stirring now and then.
3. Meanwhile, whip the well-chilled soya cream with an electric whisk for 2–3 minutes, until soft and airy.
4. Fold the cream into the warm purée with a spatula, lifting from the bottom up.
5. Pour into a glass and leave to set in the fridge for an hour.