Blackberry Mousse (Print Version)
# Ingredients:
→ Base Needs
01 -
1 cup (240ml) cold heavy cream
02 -
2 cups (300g) fresh blackberries, save a few for topping
03 -
1/4 cup (50g) white sugar
04 -
1 tsp pure vanilla
05 -
1 tbsp juice from a lemon
06 -
1/4 cup (30g) finely powdered sugar
→ Optional Toppings
07 -
Fresh blackberries
08 -
Cool whipped cream
09 -
Leafy mint sprigs
# Instructions:
01 -
In a small pot, toss together blackberries, white sugar, and some lemon juice. Let it simmer on medium heat for 5–7 minutes, stirring once or twice, until the berries soften and give off their juices. Use a fine strainer to remove seeds, then let the puree reach room temperature.
02 -
Whip the cold heavy cream in a big bowl with powdered sugar and vanilla until thick and creamy peaks hold their shape.
03 -
Carefully blend the cooled blackberry sauce into the whipped cream. Keep folding gently until the mixture becomes airy and smooth throughout.
04 -
Transfer the mixture into small serving cups or bowls, evening out the tops. Chill in the fridge for a minimum of 2 hours to set the mousse.
05 -
When ready to enjoy, top with extra blackberries, a bit of fluffy cream, and a few mint leaves if you like.
# Notes:
01 -
Good in the fridge for three days
02 -
Add more or less sugar depending on the berries’ tartness
03 -
Can be layered with crushed graham crackers or drizzled with chocolate for variety