Ingredients
The following ingredients have 12 Servings
- 1 lb Blackberries (fresh or frozen)
- 4 tbsp Boiling water
- 1/4 cup Sugar
- ¼ tsp Salt
- 1 tbsp Gelatine ((or agar-agar) )
- 4 tbsp Water (cold)
- 1 cup Whipping cream
- 1 tsp Vanilla extract
- 6 Blackberries (fresh)
Instruction
- Blend the blackberries in a food processor with hot water until smooth. Pro tip - The hot water will ensure the seeds blend too.
- Strain through a sieve or mesh. Then add the sugar and salt. Combine well.Pro tip - straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.
- Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heatPro tip - if you choose to reduce the puree, you will need to double the number of blackberries in the recipe to make 6 servings.
- Combine the gelatin with the water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightlyPro tip - if you have any white scum on top of the melted gelatin, take it out with a spoon.
- Add the melted gelatin to the blackberry puree. The best way to do this is to add a few tablespoons of puree to the gelatin. Then combine the two.Pro tip - adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
- In the bowl of a stand mixer with the whisk attachment - whip the cream with vanilla extract until stiff peaks.
- Then, gently combine the whipped cream and blackberry mixture until you have no more white streaks. This is your blackberry mousse ready
- Divide the mousse evenly between 6 individual glasses. Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
- Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
- For garnish, you can top with whipped cream and blackberry. I used a fresh blackberry on each.
- Enjoy!
