Delicious Blackberry Mousse (Print Version)
# Ingredients:
→ Mousse Base
01 -
2 cups (300g) ripe blackberries
02 -
1 tablespoon fresh lemon juice
03 -
1 teaspoon pure vanilla extract
04 -
1/4 cup (30g) powdered sugar
05 -
1 cup (240ml) heavy cream, chilled
06 -
1/4 cup (50g) sugar for sweetness
→ Optional Garnish
07 -
Mint leaves, fresh
08 -
Extra blackberries
09 -
Additional whipped cream
# Instructions:
01 -
In a small pan, stir together the blackberries, sugar, and lemon juice. Cook over medium heat, stirring sometimes, until the berries soften and release their juices, which takes about 5 to 7 minutes.
02 -
Run the cooked blackberry mix through a fine strainer to get rid of the seeds. Let the seed-free puree cool until it’s room temperature.
03 -
Use an electric mixer or whisk to beat the cold cream with powdered sugar and vanilla. Keep going until stiff peaks hold their shape.
04 -
Gently fold the cooled blackberry puree into the whipped cream until it’s totally mixed in. The mousse will be light and fluffy.
05 -
Scoop or pipe the mousse into cups or bowls you’ll serve it in. Chill it in the fridge for at least 2 hours so it firms up. If you want, add some garnishes like fresh berries, whipped cream, and mint before serving.
# Notes:
01 -
If the blackberries are super tart, consider adding an extra 1-2 tablespoons of sugar.
02 -
You can serve this mousse with some chocolate sauce or layer it with cookie crumbs like graham crackers.
03 -
Store leftovers in the fridge, and they’ll stay good for up to 3 days.