Chilled Wibble Mousse with Berries Saké Glaze

1In a mixing bowl, combine the wibble mousse powder (50 g) with 300ml cold whole milk (300 ml). Whisk vigorously until the powder is fully dissolved and the mixture is smooth.

2In a separate chilled bowl, whip the heavy cream (200 ml) to soft peaks using an electric mixer. Gently fold the whipped cream into the mousse mixture until fully incorporated and smooth.

3Divide the mousse evenly into 4 serving glasses or ramekins. Cover and refrigerate for at least 3 hours, or until set and chilled.

4While the mousse sets, prepare the berries saké (2 tbsp) glaze. In a small saucepan, combine the mixed summer berries (150 g), 80g of the granulated sugar, (100 g) saké (2 tbsp), and lemon juice.

5Cook the berry mixture over medium heat, stirring occasionally, until the berries break down and the sugar dissolves, about 8-10 minutes.

6Strain the cooked berry mixture through a fine sieve to remove seeds and solids, collecting the smooth juice in a bowl.

7Return the strained berry juice to the saucepan. Sprinkle the agar-agar powder (1 tsp) evenly over the juice and whisk well to combine.

8Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 minutes, stirring constantly to activate the agar-agar.

9Remove from heat and allow the glaze to cool slightly until it thickens but remains pourable.

10Once the mousse is set, gently pour the cooled berries saké (2 tbsp) glaze over each mousse serving, creating a glossy, even layer on top.

11Refrigerate the assembled mousse and glaze for an additional 30 minutes to set the glaze.

12Before serving, garnish each mousse with fresh mint leaves and a few extra summer berries for a vibrant presentation.