Berry Mousse


1/2 lb forest berries
3/4 cup heavy cream
2.5 oz. powdered sugar
2 tbsp. Grand Marnier
4 pieces sheet(s) of gelatin
1 pieces vanilla bean(s)
1 pieces lemon(s)


Puree the berries with sugar until smooth. Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to 122 °F and dissolve the pressed gelatin in it. Stir the heavy cream into the berry puree and pass through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.

Serving Suggestion:

Garnish the berry mousse with fresh fruit.

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