Description

This delightful and airy Blackberry Mousse combines fresh or frozen blackberries with whipped cream to create a smooth, fruity dessert that’s perfect for any occasion. Lightly sweetened and gently set with gelatin, this mousse is garnished with fresh blackberries, lemon zest, and mint leaves for a refreshing and elegant finish. Ready in under 30 minutes plus chilling time, it’s an easy yet impressive treat.

Ingredients

Scale

Blackberry Mixture

2 cups (300g) fresh or frozen blackberries
½ cup (100g) granulated sugar
1 tablespoon lemon juice
1 packet (7g) unflavored gelatin
2 tablespoons water (for blooming gelatin)

Whipped Cream

1 cup (240ml) heavy whipping cream, chilled

Garnish

Fresh blackberries
Lemon zest
Fresh mint leaves

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Instructions

Make the Blackberry Puree: Blend blackberries, sugar, and lemon juice until smooth. Strain the mixture through a fine mesh sieve into a saucepan to remove seeds and ensure a smooth texture.
Warm the Puree: Gently heat the strained puree over medium heat, being careful not to boil, to fully dissolve the sugar. Remove the saucepan from the heat once the sugar is dissolved.
Bloom and Add Gelatin: Sprinkle the unflavored gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Stir the bloomed gelatin into the warm blackberry puree until completely dissolved. Allow the mixture to cool to room temperature.
Whip the Cream: Using a mixer, beat the chilled heavy whipping cream until soft peaks form, being careful not to overwhip.
Fold the Mousse: Gently fold the cooled blackberry gelatin mixture into the whipped cream with a spatula, combining carefully to keep the mousse airy.
Chill and Set: Spoon or pipe the mousse into serving glasses. Cover and refrigerate for at least 2 hours to allow the mousse to fully set and develop flavor.
Garnish and Serve: Just before serving, garnish the mousse with fresh blackberries, lemon zest, and fresh mint leaves for a vibrant and fresh finish.

Notes

You can substitute gelatin with agar-agar for a vegetarian alternative, but adjust the quantity as agar sets differently.
If fresh blackberries are not available, frozen blackberries work well; just thaw before using.
Be careful not to boil the blackberry puree to preserve its vibrant flavor and color.
Whip the cream just until soft peaks form to maintain an airy texture in the mousse.
For a stronger lemon flavor, add a bit more lemon zest into the mousse mixture before chilling.