Silky Blackberry Mousse (Print Version)
# Ingredients:
→ For the Mousse
01 -
2 cups (300g) fresh blackberries, plus extra for garnish
02 -
1/4 cup (50g) granulated sugar
03 -
1 tablespoon lemon juice
04 -
1 teaspoon vanilla extract
05 -
1 cup (240ml) heavy whipping cream, cold
06 -
1/4 cup (30g) powdered sugar
→ For Garnish (Optional)
07 -
Fresh blackberries
08 -
Whipped cream
09 -
Fresh mint leaves
# Instructions:
01 -
In a small saucepan, combine blackberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until blackberries soften and release their juices.
02 -
Pass the mixture through a fine-mesh strainer, pressing with a spoon to extract as much juice as possible. Discard the seeds and let the puree cool to room temperature.
03 -
In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
04 -
Gently fold the cooled blackberry puree into the whipped cream until fully combined, creating a light, fluffy mousse.
05 -
Spoon or pipe the blackberry mousse into dessert cups or bowls. Smooth the tops. Refrigerate for at least 2 hours to allow the mousse to set.
06 -
Before serving, garnish with fresh blackberries, a dollop of whipped cream, and mint leaves if desired.
# Notes:
01 -
If your blackberries are very tart, add an extra 1-2 tablespoons of sugar
02 -
For a fancier presentation, layer with crushed graham crackers or drizzle with chocolate sauce
03 -
Keeps in the refrigerator for up to 3 days