Blackberry Mousse

1 In a saucepan, combine the blackberries, water, and 1 cup of cornstarch

Let it cook until the berries are soft. Reserve

Partially, roughly chop the meringue biscuits and reserve

2 In a blender, blend the blackberries, heavy cream, and 100 g of butter

Place the mixture in a container and mix with the biscuits

Place the mixture in a rectangular shape, cover with plastic wrap, and refrigerate for at least six hours

3 In an electric mixer, beat the remaining butter with the remaining cornstarch until it forms a cream

Unmold the mousse and top with the cream.