Description
This Blackberry Mousse is a light, creamy dessert with the fresh, tangy flavor of blackberries. Perfect for summer or any special occasion, this elegant mousse is easy to make and deliciously refreshing!
Ingredients
Scale
- 2cups(300g) fresh blackberries (plus extra for garnish)
- 1/4cup(50g) granulated sugar
- 1 tbsplemon juice
- 1 tspvanilla extract
- 1cup(240ml) heavy whipping cream, cold
- 1/4cup(30g) powdered sugar
- Fresh blackberries
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare the Blackberry Puree:In a small saucepan, combine the blackberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blackberries are soft and release their juices.Use a fine-mesh strainer to strain the mixture, pressing with a spoon to extract as much juice as possible. Discard the seeds and let the puree cool to room temperature.
- In a small saucepan, combine the blackberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blackberries are soft and release their juices.
- Use a fine-mesh strainer to strain the mixture, pressing with a spoon to extract as much juice as possible. Discard the seeds and let the puree cool to room temperature.
- Whip the Cream:In a large mixing bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- In a large mixing bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Combine the Mousse:Gently fold the cooled blackberry puree into the whipped cream until fully combined, creating a light, fluffy mousse.
- Gently fold the cooled blackberry puree into the whipped cream until fully combined, creating a light, fluffy mousse.
- Assemble the Mousse:Spoon or pipe the blackberry mousse into dessert cups or bowls. Smooth the tops.
- Spoon or pipe the blackberry mousse into dessert cups or bowls. Smooth the tops.
- Chill and Serve:Refrigerate for at least 2 hours to allow the mousse to set.Garnish with fresh blackberries, a dollop of whipped cream, and mint leaves if desired.
- Refrigerate for at least 2 hours to allow the mousse to set.
- Garnish with fresh blackberries, a dollop of whipped cream, and mint leaves if desired.
Notes
Adjust sweetness:If your blackberries are very tart, add an extra 1-2 tbsp of sugar when cooking the blackberry puree.
Make it fancy:Layer the mousse with crushed graham crackers or serve with a drizzle of chocolate sauce.
Storage:Store in the fridge for up to 3 days.