Blackberry Mousse
Light and creamy blackberry mousse with fresh berries and whipped cream. Perfect for summer or winter, this elegant dessert is easy to make and deliciously refreshing.
Ingredients
For the Mousse
- 2 cups 300g fresh blackberries, plus extra for garnish
- 1/4 cup 50g granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup 240ml cold heavy whipping cream
- 1/4 cup 30g powdered sugar
For Garnish (optional)
- Fresh blackberries
- Whipped cream
- Fresh mint leaves
Instructions
Step 1: Prepare the Blackberry Puree
- In a small saucepan, combine the fresh blackberries, granulated sugar, and lemon juice.
- Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the blackberries soften and release their juices.
- Remove from heat and press the mixture through a fine-mesh strainer, using the back of a spoon to extract as much puree as possible. Discard the seeds.
- Allow the blackberry puree to cool to room temperature.
Step 2: Whip the Cream
- In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.
- Whip with an electric mixer until stiff peaks form. Be careful not to overwhip.
Step 3: Combine the Mousse
- Gently fold the cooled blackberry puree into the whipped cream.
- Work slowly to preserve the airy, fluffy texture.
Step 4: Assemble
- Spoon or pipe the mousse into dessert cups, glasses, or small bowls.
- Smooth the tops for an elegant presentation.
Step 5: Chill and Serve
- Refrigerate the mousse for at least 2 hours to allow it to fully set.
- When ready to serve, garnish with fresh blackberries, a swirl of whipped cream, and mint leaves if desired.