1

Process thawed blackberries in a food processor until a coarse purée. Add honey and process again until well combined. Press purée through a fine sieve and discard any seeds.

2

Return purée to food processor. Add egg white and process for 2-3 minutes or until mixture is light in colour and tripled in volume.

3

Spoon mousse into 4 x 150ml-capacity glasses or ramekins. Top with fresh blackberries and mint leaves to serve.