Le Creuset Wild Berry Mousse & Vanilla Shortbread Recipe

Le Creuset Wild Berry Mousse & Vanilla Shortbread Recipe

This delightful recipe combines the tangy sweetness of wild berry mousse with the rich, buttery flavor of vanilla shortbread. Perfect for summer gatherings or as a refreshing dessert, this dish is a beautiful blend of textures and flavors that will impress your guests.

Wild berry mousse has a long-standing tradition in European cuisine, often enjoyed as a light and airy dessert in the warmer months. Paired with the classic vanilla shortbread, this recipe showcases the timeless appeal of these beloved treats.

Ingredients for the Wild Berry Mousse & Vanilla Shortbread

For the Wild Berry Mousse:

• Wild berries (mixed), fresh or frozen – 300g
• Caster sugar – 100g
• Lemon juice – 1 tbsp
• Gelatin leaves – 3
• Double cream – 250ml
• Egg whites – 2

For the Vanilla Shortbread:

• Unsalted butter, softened – 200g
• Caster sugar – 100g
• Plain flour – 300g
• Cornflour – 50g
• Vanilla extract – 1 tsp
• Pinch of salt

Preparation Instructions

For the Wild Berry Mousse:

1. In a saucepan, combine the wild berries, 50g of caster sugar, and lemon juice. Cook over medium heat until the berries are soft and the sugar is dissolved. Puree the mixture and strain to remove seeds. Let it cool.
2. Soak the gelatin leaves in cold water for 5 minutes. Squeeze out excess water and dissolve in the warm berry puree. Allow to cool to room temperature.
3. Whip the double cream until it forms soft peaks. Fold the cooled berry mixture into the cream gently.
4. In a separate bowl, beat the egg whites until stiff peaks form, gradually adding the remaining 50g of sugar. Fold the egg whites into the berry and cream mixture. Chill for at least 2 hours.

For the Vanilla Shortbread:

1. Preheat the oven to 160°C (140°C fan).
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the vanilla extract.
3. Sift together the plain flour, cornflour, and salt. Gradually mix into the butter mixture until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1cm thickness. Cut into desired shapes and place on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until the edges are lightly golden. Cool on a wire rack.

How to Store Wild Berry Mousse & Vanilla Shortbread

Store the wild berry mousse in the refrigerator in an airtight container for up to 3 days. The vanilla shortbread can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze the shortbread for up to 3 months.

Nutritional Information

Per Serving (approx.):

• Calories: 320
• Protein: 4g
• Carbohydrates: 35g
• Fat: 18g
• Saturated Fat: 11g
• Sugars: 18g
• Fibre: 2g
• Sodium: 50mg

FAQ about the Wild Berry Mousse & Vanilla Shortbread

Can I use different berries for the mousse?

Yes, you can substitute other berries like raspberries, blueberries, or strawberries.

Can I make the shortbread in advance?

Yes, the shortbread can be made ahead and stored in an airtight container.

How do I prevent the mousse from being too runny?

Ensure the berry puree is cooled to room temperature before folding in the cream and egg whites.

Original recipe by Mary Berry.