Fruit Mousse

Makes about 8 ramekins

  • 300 g fruit
  • 225 ml (1 cup) milk
  • 4 egg yolks
  • 2 tablespoons gelatin
  • 225 ml (1 cup) cold whipping cream
1) Cook and blend the fruit. Let cool. Separate eggs, allow to come to room temperature.

2) Soften the gelatin in the milk for 15 minutes then boil on lowest heat. Whisk the egg yolks until the mixture turns lemon yellow. While stirring, gradually incorporate the hot milk. Over lowest heat, thicken the custard, stirring constantly until the custard coats the spatula. Let cool.

3) Whip the cream until very firm. When the custard is at room temperature, gently fold in the whipped cream and the fruit purée with a spatula.

3) Put in the containers of your choice (dessert cups, ramekin, etc.) and place in the refrigerator for at least 3 hours.

For a chocolate decoration of coating, mix equal parts cocoa powder and coconut oil and pour on top. Put in the fridge for a minute or two until it hardens.