Creamy mousse with blackberry and blueberry

Soak 10 g of gelatin in 60 ml of cream with 33-35% fat content. Leave it for 10-20 minutes until it swells.

Once the gelatin becomes soft, gently heat it in a water bath until completely dissolved, then set it aside to cool.

Mash the berries (100 g of fresh or frozen blackberries, 100 g of fresh or frozen blueberries) and combine them with the cooled gelatin. Add 1 tablespoon of sweetener and 40 ml of cream. Place the mixture in the refrigerator for half an hour to thicken slightly.

When the berry mixture becomes thicker, whip it until fluffy.

Then pour the mousse into molds and put it in the refrigerator, where it should set for 4-5 hours.

To finish the preparation, whip the remaining 100 ml of cream until thick, adding a little sweetener if necessary.

Pipe the whipped cream onto the mousse using a pastry bag or simply with a spoon.

Garnish the dessert with blackberries and blueberries.