Blackberry mousse

Instructions

1. Put 375g defrosted frozen blackberries in a food processor. Blitz to a rough purée, then add 2 tablespoons clear honey and blitz again to combine.
2. Pour the purée through a sieve and discard any pips, then return to the food processor.
3. Add 1 large egg white and blitz until the mixture is light in colour and tripled in volume; this will take about 2-3 minutes.
4. Spoon the mousse into 4 x 150ml glasses or ramekins. Scatter over 100g fresh blackberries and a small handful of fresh mint leaves to serve.