400 g ripe blackberries
4 egg whites
300 g fromage blanc
5 tbsp icing sugar
Rince the blackberries under running cold water. Dry them gently on absorbent paper. Squeeze the lemon.
Put a third of the blackberries into the bowl of a blender with the lemon juice and blend until you obtain a coulis.
Cover with cling film and place in the fridge.
Reserve a few blackberries for decoration and mix the rest into a fine purée. Pour it into a bowl and add the fromage blanc. Beat the egg whites, incorporating the icing sugar at the end. Mix them delicately with the fromage blanc.
Distribute the blackberry coulis in the bottom of six glasses and pour the mousse on top. Sprinkle with the rest of the blackberries and place in the fridge for 2 hours before serving.
Roast some pieces of almond and sprinkle on top.