Mulberry water-ice and almond mousse

Recipe ingredients:

(for 4 people)

Water-ice:
1 bowl of mulberries
500 g of water
180 g of sugar
50 g of Strega liqueur

Mousse:
80 ml of almond milk
20 g of sugar
2 g of gelatin
200 g of half-whipped cream

Garnish:
6 almonds
3 mulberries

Preparation:

Water-ice:
Put all ingredients in saucepan and boil for several minutes. Let cool and place in a shallow, wide container in freezer.

Mousse:
Boil the almond milk and sugar, remove from heat and let cool. Once at room temperature, add the gelatine previously soaked in cold water. Cool down the mixture and, when it is cold, mix with the half-whipped cream. Mix till it's smooth and soft. Put in the fridge until it has thickened.

Presentation:

Scrape water-ice with a fork and place in freezer-cold liqueur glasses. In a cold plate place a lay almonds mousse, then the glass of granita. Garnish with chopped almonds and small mulberry grapes.