Effortless Blackberry Mousse (Printable Version)
Soft, airy clouds of whipped cream with juicy blackberry and a gentle sweetness. Great for summer days or when you’re celebrating.
# What You'll Need:
→ For the Mousse
01 -
1/4 cup (30g) powdered sugar
02 -
1 cup (240ml) heavy whipping cream, cold
03 -
1 teaspoon vanilla extract
04 -
1 tablespoon lemon juice
05 -
1/4 cup (50g) granulated sugar
06 -
2 cups (300g) fresh blackberries, and grab a few extra for topping
→ For Garnish (Optional)
07 -
Fresh mint leaves
08 -
Whipped cream
09 -
A few fresh blackberries
# Steps to Follow:
01 -
Top each mousse with whipped cream, a couple of blackberries, and a sprig of mint right before you eat.
02 -
Pop the mousse into bowls or cups, smooth them out, and let them hang out in the fridge for at least 2 hours to get nice and set.
03 -
Blend the blackberry puree into the whipped cream with a gentle hand until everything looks smooth and fluffy.
04 -
Dump cold cream into a big bowl. Add powdered sugar and vanilla. Whip it until it's thick and stands up in peaks.
05 -
Push the blackberry mixture through a fine strainer with the back of a spoon so you grab as much juice as you can. Toss the seeds. Cool it down to room temp.
06 -
Toss blackberries, regular sugar, and lemon juice in a small pot. Let it all bubble away over medium heat while you stir sometimes for about 5-7 minutes till berries are soft and juicy.
# Additional Notes:
01 -
Your blackberries too sour? Just sprinkle in another spoon or two of sugar.
02 -
Wanna jazz it up? Try adding a layer of crushed graham cracker or drizzle chocolate on top.
03 -
This keeps fine in the fridge for up to 3 days.