Blackberry Mousse (Print Version)
# Ingredients:
→ Blackberry Mix
01 -
2 cups (300g) fresh blackberries, save a few extra for topping
02 -
1 tbsp lemon juice
03 -
1/4 cup (50g) white sugar
→ Cream Layer
04 -
1 tsp vanilla
05 -
1/4 cup (30g) powdered sugar
06 -
1 cup (240ml) chilled heavy cream
→ Toppings (Optional)
07 -
Extra blackberries
08 -
Fresh mint sprigs
09 -
More whipped cream
# Instructions:
01 -
Stir blackberries, sugar, and lemon juice together in a small pot. Let it simmer on medium heat for 5-7 minutes, giving it a mix every now and then until the berries soften up and juices are released. Push the mix through a fine strainer with a spoon to squeeze out all the liquid. Toss out the seeds and wait for the mixture to cool off.
02 -
Using a big bowl, whip the cold heavy cream, powdered sugar, and vanilla until peaks hold their shape.
03 -
Once the blackberry mix isn't warm anymore, lightly fold it into the whipped cream. Do this until the mixture looks airy and smooth.
04 -
Scoop or pipe the mousse into small serving dishes, smoothing the tops as needed.
05 -
Let the mousse chill in the fridge for about 2 hours until firm. For a finishing touch, use extra blackberries, a splash of whipped cream, and some mint if you like.
# Notes:
01 -
Too sour? Mix in 1-2 more tablespoons of sugar when cooking the blackberry filling.
02 -
For a fun twist, try layering with crumbled graham crackers or a drizzle of chocolate.