Wild Berry Mousse with Micro Herbs, Berries and Vanilla Shortbread

Foraging or picking berries when they are in season is when they are in their prime; they taste better, look better, and keep for longer! But when the season is almost finished, this is the best way to pay one last tribute to them. Also delicious with white chocolate ganache if you’d like to be extra decadent.

Blend the berries into a puree, strain through a fine sieve. In a bowl, sponge/bloom gelatine with cold milk. In a saucepan on a low heat, add the berry puree and sugar. Stir until the sugar has dissolved. Add the milk gelatine mixture and stir until dissolved (do not boil). Remove from the heat and set aside until cooled.

Whip cream to soft peaks. Gently fold the berry puree into the cream in batches so as not to deflate the air in the cream. Divide between four Le Creuset Botanique Collection Cereal Bowls and allow to set in the fridge for 2 – 3 hours.

Serve with freeze-dried raspberries, foraged wild berries, puffed rice or millet, vanilla short bread, and candied beetroot slices.

To make the Candied Beetroot:

1-2 beetroot 250ml sugar 250ml water

Thinly slice the beetroot. Make a sugar syrup by dissolving the sugar in the water then simmering for 2 minutes. Add the sliced beetroot and simmer for 5 minutes

Remove the beetroot from the syrup and lay on a baking tray lined with baking paper. Allow to set at room temperature.