Bilberry mousse, Meadowsweet crumb and Heather flowers.

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It has been such a busy summer so far and we have been having a great time running our foraging and cooking courses and meeting some incredible people from around the country. With all this outdoor activity going on I have been neglecting both my cooking and blogging duties.   Sorry….

It was my birthday last week and Rose and I spent the morning on the moors picking our favourite berry… the Bilberry.
Despite Bilberry pie being, in my opinion anyway, the best fruit pie in the world! I thought that as I had a bit of free time I should come up with something a bit different to do with our beautiful blue bounty. I have paired up the delicious berries with a couple of choice Summer flower flavours and a bit of crunch.

Hope you like it!

Bilberry mousse, Meadowsweet crumb and Heather flowers.

Serves 2 (quite generously)

For the mousse.
50g Bilberries. Plus a few more to decorate.
50g Caster sugar.
2 leaves of Gelatin
1/2 pint Double cream.
1 tsp Heather flowers.

For the crumb.
50g Doves farm gluten free plain flour  (or plain flour)
30g Butter.
2 tsp Caster sugar.
1 tsp Ground flax seed (optional, but does give a great nutiness and earthyness that works well with the sweet berries).
1 level tsp Dried Meadowsweet flowers pulled off the stems and crumbled..

To make the mousse. Put the berries and sugar in a the cup of a stick blender and blend to a loose puree. Soak the gelatin sheets as per the packet instructions. Scrape the puree into a small pan and put over a low heat to warm through, stirring constantly. When the sugar has all dissolved in the berry mix, squeeze all the water from the soaking gelatin and add to the warm pan. Stir until the gelatin is dissolved and set aside. Whip the cream to very soft peaks and then fold in the berry mix until you have a good even consistency with no lumps of cream. Pour/scrape this mixture into a shallow dish and put into the fridge for 1 hour to set.

While the mousse is setting make the crumb.
Pre-heat your oven to 180 degrees C.
Put the flour into a bowl and rub in the butter until the mixture looks like breadcrumbs. Add the sugar and ground flax seed and mix well. Grease a baking tin and spread the crumb out on it. Bake for 10 mins then remove from the oven and stir the crumbs around, return to the oven and bake for another 5 minutes, then stir again. Do this once more and after 20-25 mins the crumble will be pale golden and ready. Leave to cool completely then add the Meadowsweet flowers. You could scale this up and make a whole jar full of the crumb as it stores well and can be used with all sorts of Summer fruit.

To serve, spoon the mousse onto a bed of the crumb, add some fresh berries and a sprinkling of heather flowers.

***

Bilberry Vaccinium myrtillus

bilberries

A woody little shrub 20-50cm tall, the mid green leaves are 1-3cm long and are a pointed oval shape. They have very tiny serrations around the edge and have reddish tints towards the end of summer. The greenish pink bell shaped flowers open in early summer, to be followed by green berries. These ripen through red to a purplish black. By late summer they are about 8mm across, blue/black and often with a grey bloom. The flat top of the berry has a raised circle around it with a dot in the middle.
Look for these on acid moorland and heathland, often with Heather.

Meadowsweet Filipendula ulmaria

meadowsweet flower1

A perennial plant up to 1.2m tall. The leaf is made up of several pairs of dark green leaflets that have sharply toothed edges. At the end of the leaf rib three are fused together. Along the leaf there are also very tiny leaflets in opposite pairs. The leaves are coarse textured, slightly shiny on top and pale underneath. Leaf ribs and flowering stems are often coloured reddish. The flower is actually a mass of creamy coloured tiny flowers they usually reach about 1m tall, they have a distinctive scent which smells like honey and almond if mild or, if strong, like antiseptic!
Flowering time June – September.

Heather Calluna vulgaris

heather

A native small shrub that grows up to 60cm tall. It has very woody old stems that are dark brown in colour. The old wood branches into lots of softer top growth. The leaves are hard and tiny, they grow along small branches giving the impression of green twigs. Pinky purple flowers open along the top section of the stems in late summer.

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