Blackberry Mousse (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups (300g) fresh blackberries, plus extra for garnish
02 -
1/4 cup (50g) granulated sugar
03 -
1 tbsp lemon juice
04 -
1 tsp vanilla extract
05 -
1 cup (240ml) heavy whipping cream, cold
06 -
1/4 cup (30g) powdered sugar
→ Garnish (Optional)
07 -
Fresh blackberries
08 -
Whipped cream
09 -
Fresh mint leaves
# Instructions:
01 -
Combine blackberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until berries soften and release juices. Strain through a fine-mesh strainer and let cool to room temperature.
02 -
In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
03 -
Gently fold the cooled blackberry puree into the whipped cream until fully combined, creating a light and fluffy mousse.
04 -
Spoon or pipe the mousse into dessert cups or bowls, smoothing the tops. Refrigerate for at least 2 hours to set.
05 -
Before serving, garnish with fresh blackberries, a dollop of whipped cream, and mint leaves if desired.
# Notes:
01 -
Can be stored in the refrigerator for up to 3 days
02 -
Sweetness can be adjusted based on the tartness of the blackberries
03 -
Can be layered with graham crackers or served with chocolate sauce for variation