Easy Fresh Blackberry Mousse (Print Version)
# Ingredients:
→ Mousse Base
01 -
2 cups (300g) fresh blackberries
02 -
1/4 cup (50g) granulated sugar
03 -
1 tablespoon lemon juice
04 -
1 teaspoon vanilla extract
05 -
1 cup (240ml) cold heavy whipping cream
06 -
1/4 cup (30g) powdered sugar
→ Optional Garnish
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.
02 -
Press mixture through a fine-mesh strainer to remove seeds. Let puree cool to room temperature.
03 -
Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
04 -
Gently fold cooled blackberry puree into whipped cream until fully combined into a light, fluffy mousse.
05 -
Spoon or pipe mousse into serving dishes. Refrigerate for at least 2 hours until set. Garnish with fresh berries, whipped cream, and mint if desired.
# Notes:
01 -
Add extra 1-2 tablespoons sugar if blackberries are very tart.
02 -
Can be layered with crushed graham crackers or served with chocolate sauce.
03 -
Keeps in the refrigerator for up to 3 days.