Berry Velvet

Berry Velvet

I am not sure where this sweet mousse originates, I only know it is a lovely way to finish a posh dinner party and it looked absolutely delectable when I was served it in a tall glass, swirled with fresh cream and berries, served with a hazelnut sponge finger.  It is a very soft, light mousse, not a thick heavy one, it can be a little sweet though, so taste before serving as you may need lots of espresso coffee!


750 grams of mixed berries

½  can of sweetened condensed milk

400mls double cream

2 eggs, lightly beaten

1 ½  tablespoons of cornflour, dissolved in water

200mls whipped cream

Zest of a lemon

1 tablespoon Cointreau ro Cassis liqueur


Over a low heat, warm the condensed milk with the double cream and lemon zest, then whisk in the eggs until the mixture has thickened into a light custardy mix.  Remove from the heat and allow to cool.

Warm ¾ of the berries in a small pan with the Cointreau and cornflour then purée.  Sieve to remove any seeds and allow to cool completely before folding through the cooled custardy mousse mixture. 

Fold through the whipped cream and marble the mousse with the remaining berries.

Spoon carefully into cocktail glasses or small serving dishes and chill for several hours before serving.

To serve, add a little extra whipped cream and some fresh berries, a sponge finger or light wafer if desired.