Blackberry Mousse
FAQ
Can I use frozen blackberries?
Yes! Thaw them first, then purée as directed.
Can I make this ahead of time?
Absolutely, mousse can be made and chilled up to 24 hours in advance.
Do I have to remove the seeds?
No, sieving gives a silky texture, but leaving them in works too if you don’t mind a little texture.
Can I replace gelatin with agar-agar?
Yes, but follow the agar-agar package instructions, it sets differently than gelatin.
Blackberry Mousse
Blackberry Mousse is silky, airy, and packed with that sweet-tart berry flavour, this mousse feels like summer in a glass. A little vanilla and just enough gelatin give it a light, cloud-like texture without feeling heavy or fussy. It’s easy enough to make on a random weeknight, but still special enough to serve when you’ve got people coming over. Spoon it straight from the ramekin, or dress it up with a drizzle of coulis if you’re feeling fancy.
Equipment
- Stand Mixer, Hand Mixer or Whisk
Ingredients
- 2 cups blackberries, fresh or frozen (thawed)
- ½ cup granulated sugar
- Pinch of salt
- 1½ tsp (6g) gelatin unflavoured
- 2 Tbsp cold water
- 1 cup heavy cream
- 1 tsp vanilla extract
- fresh blackberries, mint leaves, powdered sugar, or berry coulis optional for garnish
Notes
- Texture tip: For an ultra-smooth, silky mousse, pass the purée through a fine sieve before folding it in.
- Flavor tip: A splash of lemon juice or a tiny pinch of black pepper helps the blackberry flavour stand out.
- Whipped cream: Chill your bowl, It whips faster and gets nice and fluffy.
- How to serve: Spoon or pipe into glasses or little ramekins. optionally you can also smooth the tops with a small spatula, no need to overthink it.
- Optional topping: A little shortbread crumble, fresh berries, nuts or chocolate shavings add a nice crunch (skip nuts if allergies are a thing).
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
