Description
This Blackberry Mousse is a light, creamy dessert with the fresh, tangy flavor of blackberries. Perfect for summer or any special occasion, this elegant mousse is easy to make and deliciously refreshing!
Ingredients
Units
Scale
- 2 cups (300g) fresh blackberries (plus extra for garnish)
- 1/4 cup (50g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar
For Garnish (Optional):
- Fresh blackberries
- Whipped cream
- Fresh mint leaves
Instructions
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Prepare the Blackberry Puree:
- In a small saucepan, combine the blackberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blackberries are soft and release their juices.
- Use a fine-mesh strainer to strain the mixture, pressing with a spoon to extract as much juice as possible. Discard the seeds and let the puree cool to room temperature.
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Whip the Cream:
- In a large mixing bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
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Combine the Mousse:
- Gently fold the cooled blackberry puree into the whipped cream until fully combined, creating a light, fluffy mousse.
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Assemble the Mousse:
- Spoon or pipe the blackberry mousse into dessert cups or bowls. Smooth the tops.
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Chill and Serve:
- Refrigerate for at least 2 hours to allow the mousse to set.
- Garnish with fresh blackberries, a dollop of whipped cream, and mint leaves if desired.
Notes
- Adjust sweetness: If your blackberries are very tart, add an extra 1-2 tbsp of sugar when cooking the blackberry puree.
- Make it fancy: Layer the mousse with crushed graham crackers or serve with a drizzle of chocolate sauce.
- Storage: Store in the fridge for up to 3 days.