Blackberry Mousse (Irish)

Blackberries are mentioned in the medieval Irish epic tale Buile Shuibhne as one of the wild foods eaten by the mad king Sweeney, and they've been a favoured field fruit in Ireland for many centuries. In his poem "Blackberry-picking," Seamus Heaney describes going out "with milk cans, pea tins, jam-pots / Where briars scratched and wet grass bleached our boots" to gather the fruit. And he summons up the memory of the first blackberry tasted each year: "it's flesh was sweet / Like thickened wine: summer's blood was in it." This is a simple traditional blackberry dessert.

1 lb blackberries (500 g)
½ cup sugar (100 g)
1 (¼ oz) env unflavoured powdered gelatin (7 g)
1 cup milk (240 mL)
1 cup heavy cream (240 mL)

Combine the blackberries, sugar, and 1 cup (240 mL) of water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium Low and simmer until the berries are very soft, about 20 minutes. Drain through a sieve set over a large bowl. Set the berries aside and save the juice for another use (for instance, as pancake syrup or to mix into lemonade or cocktails).

Put the gelatin into a large heatproof bowl. Heat the milk in a small saucepan over medium heat until just boiling, then pour over the gelatin and stir until dissolved, 2-3 minutes. Stir in the blackberries and set aside.

Whisk the cream in a large bowl until stiff peaks form, then whisk half into the blackberry mixture. Spoon the remaining whipped cream on top and fold in gently to combine.

Divide the mixture between 4 bowls, cover each with plastic wrap, and refrigerate until chilled and set, about 2 hours.

Makes 4 servings.