Summer fruit mousse

For the last gluten free recipe from my mini dessert tower I bring you a pretty pink fruit mousse.

Summer fruit mousse (makes 6 jars)

Ingredients

• 600ml double cream (heavy cream)
• 150g strawberries
• 150g raspberries
• 150g cherries, pitted
• 150g red currants
• 4 tbsp of caster sugar ("superfine" sugar in US)
• 2 tbsp water

What you will need

• Small glass jars

Cooking instructions

1. Blend fruit in a blender until you have a puree
2. In a small saucepan place blended fruit, water and sugar and heat on medium heat until fruit begins to soften and sugar has dissolved
3. Place in cup to cool
4. Whip double cream until soft peaks form
5. Fold in fruit and whip until you have a firm consistency
6. Spoon mousse into a piping bag fitted with a large round nozzle and fill jars with mousse
7. Leave in fridge until ready to serve

Have a sweet day!