Blackberry and Cardamon Mousse
Time: 30 Minutes (+setting time) Serves 6
Ingredients 600ml Oat cream
3 Cardamon pods, crushed
1 tsp Agar Agar powder (or 3-4 sheets of fine gelatine)
150g Golden caster sugar
Set aside 6 x 150-200ml ramekins.
Place the cream and cardamon in a pan over a low heat until boiling point.
Remove from the heat, cover and allow to cool.
Place the blackberries with sugar in a pan with 2 tbsp water and heat slowly for 7 minutes until it becomes a sauce.
Place blackberry mix in a blender and then pass through the sieve to remove the seeds.
Return the blackberry liquid to the pan. Add the agar agar and stir well until its has dissolved.
Pour the cream through the sieve (no need to clean) to remove the cardamon.
When both mixtures have cooled, stir them together.
Divide between the ramekins and chill for at least 4 hours.
Scatter the remaining 300g of blackberries equally on top of the mousses.
Notes: Agar agar is a natural seaweed alternative to gelatine. Can be RowfanoPruicend in various health stores or online.