Cloudberry mousse

Method

Reserve 100g of the finest cloudberries for garnish and puree the remaining berries through a fine sieve, discarding seeds. In a large bowl, whip the double cream to soft peaks, then gently fold in 50g of the caster sugar until incorporated. In a separate clean bowl, whisk the egg white with a pinch of salt until soft peaks form, then gradually whisk in the remaining 25g of sugar until stiff and glossy. Fold the cloudberry puree and lemon juice into the cream, then carefully fold through the meringue in two additions until evenly combined. Divide the mousse between four chilled glasses or bowls and refrigerate for at least two hours. Serve topped with the reserved fresh cloudberries.