Fresh Blackberry Mousse (Print Version)
# Ingredients:
→ Mousse Base
01 -
2 cups (300g) ripe blackberries
02 -
1/4 cup (50g) white sugar
03 -
1 tablespoon fresh lemon juice
04 -
1 teaspoon pure vanilla extract
05 -
1 cup (240ml) chilled heavy cream
06 -
1/4 cup (30g) confectioners' sugar
→ Optional Garnish
07 -
Additional blackberries
08 -
Extra whipped cream
09 -
Small mint sprigs
# Instructions:
01 -
Toss blackberries with white sugar and lemon juice in a small pot. Heat on medium for 5-7 minutes, giving it a stir now and then until the berries get soft and juicy.
02 -
Push the warm mixture through a fine strainer to get rid of all seeds. Set aside and let it cool completely.
03 -
Beat the cold heavy cream with confectioners' sugar and vanilla until it forms stiff peaks.
04 -
Slowly fold the room-temperature blackberry mixture into your whipped cream until you get a smooth, airy texture.
05 -
Scoop the mousse into your serving cups. Stick them in the fridge for at least 2 hours to firm up. Top with extra berries, cream, and mint if you want.
# Notes:
01 -
For super sour blackberries, throw in an extra spoonful or two of sugar.
02 -
Tastes great with crumbled graham crackers or a drizzle of chocolate on top.
03 -
You can keep it in your fridge for up to 3 days.