Yield: Yields 5 to 5-1/2 cups.
Servings: four to six.
If you can’t find ripe berries, don’t use unripe, out-of-season fruit. Instead, look for individually quick frozen (IQF) berries, and use the same amounts.
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For a dramatic presentation of individual mousses, wrap parchment collars around 4- to 6-oz ramekins to add height, and secure with thick rubber bands. Refrigerate the mousse in the ramekins until firm, and remove the parchment collars just before garnishing and serving.
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