Haskap Mousse

Mousse aux camerises
  • 1 1/3 cups or 200g frozen haskaps
  • 1 C. sugar
  • 1 C. water
  • 1 1/2 tsp. gelatin
  • 2 1/2 tsp. water
  • 1 cup 35% whipping cream
  • 2 tbsp. maple syrup
  1. In a small bowl, put the gelatin with 2 ½ tbsp. tablespoon of water and set aside.
  2. In a cauldron, cook the haskaps, sugar and 1 tbsp. of water until haskaps begin to flake.
  3. With a blender or food processor, mashed the preparation while still hot.
  4. Melt the swollen gelatin with the puree while still hot.
  5. Chill the puree on an ice bath for about 30 minutes or until the mixture is very cold.
  6. Whip the cream.
  7. In a large bowl, add the cream to the jelly haskap puree, taking care to fold in with a spatula and still mixing with the spatula, add the 2 tbsp. maple syrup.
  8. Divide among 4 ramekins.
  9. Refrigerate about 2 hours before serving.