fbpx

Link my recipes? Shall I sent them to your inbox as soon as they are published?

Veena Azmanov

Cook, Bake, and Decorate with Confidence

open menu
open search bar
×

Blackberry Mousse With or Without Gelatin

Published - Update - Veena Azmanov Words - 2022 words. About 11 minutes to read this article. This post may contain affiliate links to Amazon and other sides. This blog generates income via ads #sponsoredpost.

Sharing is caring!

Recipe Video Print

A blackberry mousse is a great way to enjoy summer berries. This blackberry mousse without gelatin uses agar-agar and eggless pastry cream for a vegetarian blackberry mousse. And, the classic version uses gelatin and pastry cream made with eggs. Both are decadently delicious. A perfect dessert that makes a pretty presentation to serve family and friends.

This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.
Blackberry, Blackberries, Mousse, Eggless, Classic, with gelatin, without gelatin, vegetarian

Did you know that the word mousse is an old French word for "froth"? A classic mousse is made with an egg-based custard and cream whipped to create a foamy texture that is light and airy. And, the more air you incorporate into the mousse the lighter and airier the texture.

One of my favorite desserts, besides cheesecakes, is mousse. And, I will attempt to make mousse with almost any fruit just because we love it SO much!!  In addition, often, I will try to make an eggless or vegetarian instead of the classic. Therefore, I have so many different versions of the same recipe.

Global Foodies collaboration

Theme - Valentine's recipes from breakfast to dessert

This month of Valentine's is always so exciting, isn't it? Everyone is posting things Valentine's related, and things are all so pink and hearty. Love it! So, this month, my food blogger friends and I decided to bring you some Valentine's recipes from breakfast to dessert. And look at the cool choices we have here. Whether it's French toast for breakfast, shrimp pasta for lunch or cookies for tea. I will link all these recipes below the recipe card for you.

About this mousse

If you love blackberries, you must make this delicious blackberry mousse. The sweet slight tang of the blackberries is incredible. And, the wonderful color of the mousse really gets everyone excited. Perfect to entertain when you have guests over.

In fact, I like making this mousse or my chestnut mousse when I entertain. Why? Because everyone makes chocolate, strawberry or mango mousse. But, I like to give people a chance to try something different when they visit us. It's a great way to make dinner for your guests memorable.

There are 4 component to this mousse

  • Making the blackberry puree - 5 mins
  • Making the pastry cream - 10 mins
  • Whip the cream and dissolve the gelatin - 5 min
  • Assemble - Combine everything together - 10 mins
This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.
Blackberry, Blackberries, Mousse, Eggless, Classic, with gelatin, without gelatin, vegetarian

Ingredients and substitutes

  • Blackberries - I always use frozen during the year because that's what I get. I do get fresh berries in summer, and yet they are quite expensive. So, I use them for garnish and still use frozen for the puree.
    Please note - If you buy frozen blackberries that have been sweetened you may want to reduce the amount of sugar in the recipe. The frozen I get are not sweetened.
  • Agar-Agar/gelatin - I'm not a vegetarian, and yet often I prefer to use agar-agar instead of gelatin because it's plant-based, so a bit more healthy than gelatin. But, I have also made this on occasion with gelatin and both work beautifully.
  • Vanilla pastry cream - You can use my decadent and delicious classic French vanilla pastry cream with eggs. But, you can also make an eggless vanilla pastry cream and no one will know the difference.
    I have given you the ingredients and method for both here as well as on their individual post with progress pictures and videos.
This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.
Homemade Mousse, with Blackberry, Classic or Eggless.
This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.
Blackberry, Blackberries, Mousse, Eggless, Classic, with gelatin, without gelatin, vegetarian

Step by step instructions

Prepare blackberry puree

  • Save a few blackberries for garnish.
  • Blend the remaining blackberries in a blender with 60 ml (¼ cup) hot water. The hot water will ensure the seeds blend too.
  • If the puree is very gritty, strain it through a sieve. Mine was just perfect.
  • Set aside.
This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.
Blackberry, Blackberries, Mousse, Eggless, Classic, with gelatin, without gelatin, vegetarian

Classic pastry cream

  • In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt. 
  • Slowly add the milk while whisking to prevent lumps.
  • Place the saucepan on medium heat until the pastry cream thickens. 
  • You want the pastry cream to come to a boil so the cornstarch will thicken the mixture.
  • Add the blackberry puree and stir well to combine.
  • Sift through a sieve. 
  • Cover with the plastic wrap touching the surface of the cream.
  • Set aside to cool completely.
This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.
Blackberry, Blackberries, Mousse, Eggless, Classic, with gelatin, without gelatin, vegetarian

Eggless pastry cream

  • Pour ¼ cup milk in a bowl, stir in the cornstarch - and set aside.
  • Pour remaining milk and sugar in a saucepan and bring it to almost boil.
  • Add cornstarch mixture and stir until thick and creamy.
  • Lastly, add the vanilla.
  • The mixture should be thick enough to coat the back of the spoon.
  • Stir in the blackberry puree.
  • Cover with the plastic wrap touching the surface of the cream.
  • Set aside to cool completely.
Eggless Vanilla Pastry Cream is a perfect base for many desserts such as fruit tarts, mousses, Bavarian Creams Ice-cream etc. Compared to the Classic made with egg yolks this one is less on the calories and more healthy to indulge in without loosing any of the silky smooth goodness.
How to make eggless vanilla pastry cream, eggless pastry cream recipe,

Whip the cream

  • Whip the cream using a whisk attachment until soft peaks.
This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.
Blackberry, Blackberries, Mousse, Eggless, Classic, with gelatin, without gelatin, vegetarian

Dissolve the agar-agar or gelatin

  • Place 2 tsp agar-agar or gelatin with the remaining 60 ml (¼ cup) water.
  • Let sit for 3 minutes to dissolve.
  • For the gelatin - gently warm the gelatin in a double boiler or microwave at 30-sec intervals until completely dissolved.
  • For the agar-agar - boil the water for about 3 minutes on low heat.
  • Set aside to cool slightly but still warm.
Stabilizing Whipped Cream - 5 different methods - soak the gelatin
5 Methods to Stabilize Whipped Cream, how to make whipped cream

Assembly 

  • First, add just a couple of tbsp of cooled blackberry pastry cream to the agar-agar or gelatin and whisk well to avoid any lumps.
    (we are tampering the agar-agar or gelatin so it won't seize)
  • Then add the agar-agar/gelatin mixture to the full batch of blackberry pastry cream.
  • Next, fold in the whipped cream until well combined.
  • Pour or pipe equal amounts into the desired bowl, cups or ramekins.

Chill until set

  • Place the fill cup in the fridge for at least 3 hours to chill completely.
  • The mousse will set in an hour or two but it tastes great if chilled for a couple of hours.
  • Lastly, garnish with a blackberry when ready to serve.
  • I also dusted with extra powdered sugar.
This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.
Blackberry, Blackberries, Mousse, Eggless, Classic, with gelatin, without gelatin, vegetarian

Frequently asked questions

Can I use this blackberry mousse as a cake filling?

Absolutely, you can use this as a blackberry mousse cake filling between cake layers. Just make sure to use a buttercream dam around the mousse to prevent the mousse from leaking thru.
Also, read - how to tort and fill a cake - Basic cake decorating.

Can I use other fruits instead of blackberries?

Absolutely! Try raspberries, blueberries, strawberries or mixed berries. And, make sure to strain the puree when using berries to remove the seeds and thick skin.

Can I make this a vegan blackberry mousse?

You can with the following substitutions to the recipe.
First, use eggless pastry cream made with almond or coconut milk instead of dairy milk. And, use whipped coconut cream instead of dairy whipping cream. With everything else remaining the same.

Can you make mousse without gelatin?

Yes, if you use the right substitute. For example, agar-agar is a kind natural gelatin made from seaweed.

Can you freeze mousse?

Yes, you can. A mousse can stay in the freezer for up to a month at least. Then, thaw it in the fridge overnight not on the counter.
Having said that, mousse does not completely freeze and when it thaws it may separate.

How long will this blackberry mousse keep?

This mousse will last in the fridge for 4 to 5 days. Having said that, mousse is made up of whipped cream, which starts to lose volume after about 2 days.

Can I add chocolate to blackberry mousse?

Absolutely, both white, as well as dark chocolate, are great options to add to mousse. And, the color of the mousse will determine the chocolate you use.
Also, if you use white chocolate I highly recommend using no more than 100 grams / 3 oz and reduce some sugar in the recipe since white chocolate is sweet.
And, if you use dark chocolate - again no more than 100 gram / 3 oz and note that the mousse will be chocolate color and not this beautiful blackberry color.

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.
Blackberry, Blackberries, Mousse, Eggless, Classic, with gelatin, without gelatin, vegetarian
This blackberry mousse without gelatin recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base uses agar-agar instead of gelatin so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty presentation to serve family and friends.

Blackberry Mousse Classic & Eggless

Author: Veena Azmanov
5 from 27 votes
Print Pin Rate
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 3 hrs 40 mins
Calories: 317kcal
Adjust Servings Here: 6 Servings

Description

This blackberry mousse recipe is decadent as it is delicious. This simple, easy and effortless recipe made with eggless vanilla pastry cream as a base, and uses agar-agar instead of gelatin, so it's eggless and vegetarian. A perfect dessert that sets quicker than classic mousse recipes and makes a pretty party presentation to serve family and friends. 
ADJUST SERVINGS HERE - 6 Servings

Ingredients

CLASSIC BLACKBERRY MOUSSE

  • 1 lb (450 g) Blackberries fresh or frozen
  • ½ cup (120 ml) Boiling water
  • ½ cup (100 g) Sugar
  • 1 cup (240 ml) Milk full-fat
  • 4 (4 ) Egg yolks
  • 2 tbsp (2 tbsp) Cornstarch
  • 1 tsp (1 tsp) Vanilla extract
  • 1 cup (240 ml) Whipping cream

EGGLESS BLACKBERRY MOUSSE

  • 1 lb (450 g) Blackberries fresh or frozen
  • ½ cup (120 ml) Boiling water
  • ½ cup (100 g) Sugar
  • 1 cup (240 ml) Milk
  • 2 tbsp (2 tbsp) Cornstarch
  • 1 tsp (1 tsp) Vanilla extract
  • 2 tsp (2 tsp) Agar-agar
  • 1 cup (240 ml) Whipping cream

Instructions

PREPARE BLACKBERRY PUREE

  • Save a few blackberries for garnish.
  • Blend remaining blackberries in a blender with 60 ml (¼ cup) hot water. The hot water will ensure the seeds blend too.
  • If the puree is very gritty, strain it thru a sieve. Mine was just perfect.
  • Set aside.

CLASSIC VANILLA PASTRY CREAM

  • In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt.
  • Slowly add the milk while whisking to prevent lumps.
  • Place the saucepan on medium heat until the pastry cream thickens.
  • You want the pastry cream to come to a boil so the cornstarch will thicken the mixture.
  • Add the blackberry puree and stir well to combine.
  • Sift through a sieve.
  • Cover with the plastic wrap touching the surface of the cream.
  • Set aside to cool completely.

EGGLESS VANILLA PASTRY CREAM

  • Pour ¼ cup milk in a bowl, stir in the cornstarch – and set aside.
  • Pour remaining milk and sugar in a saucepan and bring to almost boil.
  • Add cornstarch mixture and stir until thick and creamy.
  • Lastly, add the vanilla.
  • The mixture should be thick enough to coat the back of the spoon.
  • Stir in the blackberry puree.
  • Cover with the plastic wrap touching the surface of the cream.
  • Set aside to cool completely.

WHIP THE CREAM

  • Whip the cream using a whisk attachment until soft peaks.

DISSOLVE THE AGAR AGAR OR GELATIN

  • Place 2 tsp agar-agar or gelatin with remaining 60 ml (¼ cup) water.
  • Let sit for 3 minutes to dissolve.
  • For the gelatin – gently warm the gelatin in a double boiler or microwave at 30-sec intervals until completely dissolved.
  • For the agar-agar – boil the water for about 3 minutes on low.
  • Set aside to cool slightly but still warm.

ASSEMBLY

  • First, add just a couple of tbsp of cooled blackberry pastry cream to the agar-agar or gelatin and whisk well to avoid any lumps.
  • (we are tampering the agar-agar or gelatin so it won’t seize)
  • Then, add the agar-agar/gelatin mixture to the full batch of blackberry pastry cream.
  • Next, fold in the whipped cream until well combined.
  • Pour or pipe equal amounts into desired bowl, cups or ramekins

CHILL UNTIL SET

  • Place the fill cup in the fridge for at least 3 hours to chill completely.
  • The mousse will set in an hour or two but it tastes great if chilled for a couple of hours.
  • Garnish with a blackberry when ready to serve.
  • I dusted with extra powder sugar too.

Recipe Notes

 
Featured Recipe below - shows how to make Vanilla Pastry Cream -used in this recipe.

Equipment

Hand Mixer
Mixing Bowl
Spatula
Whisk
Saucepan (1.5 quarts)
Nutrition Information
Calories: 317kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 191mgSodium: 42mgPotassium: 221mgFiber: 4gSugar: 23gVitamin A: 1014IUVitamin C: 16mgCalcium: 111mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Here's is the list of recipes in the collage below for Valentine's Day Collaboration

  1. Strawberry Mimosa Recipe - by Arlene of Flour on my Face
  2. Stuffed French Toast with Ricotta and Berries by Kirsten, of Treat Your Self Sweeter
  3. Strawberry Chocolate Pancakes - by Sarah of The Fit Cookie
  4. Slow Braised Red Wine Lamb Stew with Moroccan Spices by Gloria of Homemade & Yummy
  5. Spicy Shrimp Pasta by Melisa and Greg by My Wife Can Cook
  6. Soft Almond Cookies by Julia of Imagelicious
  7. and of course Easy Blackberry Mousse Recipe by Me!!
A collection of valentine inspired recipes from breakfast to dinner including my blackberry mousse without gelatin

Sharing is caring!

Related posts:

One of our favorite all time fruits in the family is Mango. When they are in season the kids will ask for them everyday. Almost all desserts will be around mango weather it's a mango mousse, mango pudding, jello or plain custard.Easy Mango Mousse with Mango Jello - Eggless Homemade Mousse made the classic method with strawberriesClassic Strawberry Mousse This rich, creamy, sweet melt in the mouth chestnut mousse recipe is simple, easy and glamorous to dress any dinner party. Keeping the process simple, easy eggless and vegetarian means everybody can enjoy just one dessertCreamy Chestnut Mousse Recipe This apple mousse is the perfect dessert when you needs something rich but light and indulgent. The fall flavors of apple and cinnamon with the creamy textures  of the mousse can be a comfort food perfect for any dessert table with family or friends this time of the year.Cinnamon Apple Mousse Recipe

Join my masterclass - free email series

Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

Follow me on...

Reader Interactions

Do you like my recipes? Did you try my recipes? Share it with me on my Facebook Group.

Comments

    Tried my recipe? Tell us how it was. Have a question, ask below? I typically reply within 24 to 36 hours.

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Tisha

    The color of this mousse is absolutely gorgeous! A dessert we would devour!

    Reply

    • Veena Azmanov

      Thanks, Tisha. I do love the color too

      Reply

  2. Mikayla

    You're blog is so informative! I love learning from your posts, I'm so inspired to make some fruit mousse with all the summer berries I buy. Thank you so much!

    Reply

    • Veena Azmanov

      Thank you so much, Mikayla. Yes, lots of summer berries in season now. You must try a mousse.

      Reply

  3. Rae

    As I just looked outside, my blackberry bushes are taking over my front lawn and I had no idea what I was going to do with all of them (except for the obligatory jam and BBQ sauce). Can't wait to try your vegetarian twist on mousse!

    Reply

    • Veena Azmanov

      Thanks, Rae, So lucky you have homegrown blackberries. You must try this recipe.

      Reply

  4. Stephanie

    We have so many blackberries growing in my garden right now. This looks like an amazing dessert that I know my boys would absolutely love. We will be making this as soon as we harvest our next set of berries!

    Reply

    • Veena Azmanov

      Thanks, Stephanie. So lucky that you have blackberries growing in your home. You must try this recipe.

      Reply

  5. Andrea Metlika

    This is looks so light, fluffy and refreshing.

    Reply

    • Veena Azmanov

      It really is light and refreshing Andrea

      Reply

  6. Hannisha

    Hello, Veena the mousse looks delicious can this recipe be used for making a layered mousse cake...If yes what changes need to be made? Thanks in advance..

    Reply

    • Veena Azmanov

      Hey Hannisha. When you say layered mousse cake, do you mean a layer of mousse over a cake then topped with another layer of mousse? If yes, then you can use this mousse recipe. It will need to be set for an hour or two before you add another layer on top.

      Reply

      • Hannisha

        Hey tried it the way mentioned above and refrigerated the final layer overnight but its a little soft to touch hopefully it doesnt spill off when i de mould it.

        Reply

        • Veena Azmanov

          Check the agar-agar powder. Did you use full-fat whipping cream? The whipping cream alone is good enough. The agar-agar just helps it stabilize it further. You can see in the picture mine set quite well.

          Reply

  7. Nidhi

    Hi, looks lovely. Definitely would love to try this. Could this be used as a cake filling. Thinking of making raspberry mousse and use it as a filling with white chocolate on the outside.

    Reply

    • Veena Azmanov

      Absolutely Nidhi. You can use it as a cake filling. I would highly recommend adding an extra tbsp of cornstarch to make it a bit more thicker so it sets firm and of course use a frosting dam to keep it all in.

      Reply

  8. Raymon

    Thank you for this recipe. We love blackberry. Made it yesterday and it was a big hit. Such an easy recipe too . Thanks for sharing

    Reply

    • Veena Azmanov

      Than you Raymon. Happy to hear that you enjoyed this recipe. We do love it very much as well. Thanks for coming back to write this feedback. Always happy to hear from those who try my recipes. Thanks

      Reply

  9. Tristan

    Tried this recipe last week and it was absolutely delicious. Thank you so much for sharing this recipe. We love blackberries so this was a treat.

    Reply

    • Veena Azmanov

      Thank you Tristan - So happy to hear that you enjoyed this recipe. Thank you for coming back to write this feedback. Always get to hear from those who try my recipes. Appreciate it very much.

      Reply

  10. Terry Ann Crofts

    Did you use agar agar flakes or powder? I have the powder.

    Reply

    • Veena Azmanov

      I use powder not flakes. Thanks

      Reply

  11. Mona

    One more thing I don't have frozen or fresh blueberries but Ihave frozen blueberry purée what quantity do I need to make mouse?

    Reply

    • Veena Azmanov

      I use powdered Agar Agar not the flakes

      Reply
shares