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Blackberry Mousse without gelatin – Eggless, Vegetarian

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Blackberry Mousse without gelatin – Eggless & 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.

This easy blackberry mousse recipe is decadent as it is delicious. Simple, easy and quick to make in three easy steps. Using agar agar instead of gelatin means it sets quickly too.

Blackberry Mousse without gelatin | Vegetarian Blackberry Mousse |Blackberry Mousse with agar-agar

Food Blog Genius – Monthly Collaboration Theme – Valentine Recipes from Breakfast to Dessert.

This month of Valentine is always so exciting, isn’t it? Everyone is posting things Valentine related, things are all so pink and hearty!! Love it. So this month my food blogger friends and I decided to bring you some Valentine Recipes from Breakfast to Dessert.  And look at the cool choice we have here.  Whether it’s French toast for breakfast, shrimp pasta for lunch or Cookies for tea.

Here’s is the list of recipes in the collage below.

  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

Blackberry Mousse without Gelatin|vegetarian Blackberry Mousse|Blackberry Mousse with Agar-Agar

 

One of my favorite desserts beside cheesecakes is mousse. I will attempt to make mousse with almost any fruit just because I love it SO much!!  I do make an exotic chocolate mousse (vegetarian chocolate mousse too) once in a while but nothing like a good Strawberry mousse, Mango Mousse, Chestnut Mousse, Raspberry Mousse or Blackberry Mousse. Isn’t it?

Front view of this easy blackberry mousse without gelatin made with eggless vanilla pastry cream

Blackberry Mousse without gelatin |Blackberry mousse with Agar-Agar |vegetarian Blackberry Mousse

Let’s talk ingredients and Substitutes (Save/Pin)

  • Blackberries – I always use frozen because that’s what I get!! Fresh work just as well. If you buy frozen blackberries that have been sweetened you may want to reduce sugar in the recipe.
  • Agar Agar/gelatin – I’m not a vegetarian and yet I prefer to use agar-agar instead of gelatin because it’s plant-based so a bit more healthy than gelatin.
  • Eggless Vanilla Pastry Cream – This is, of course, eggless so vegetarian.
    You can use my decadent and delicious classic French vanilla pastry cream if you can eat egg yolks but I usually do prefer to keep my desserts lite for the family and the eggless works better in terms of fewer calories.
Top view of this easy blackberry mousse without gelatin made with agar-agar and eggless vanilla pastry cream

Blackberry Mousse without Gelatin |Blackberry Mousse with Agar-Agar |Vegetarian Blackberry Mousse

Recipe – Easy Blackberry Mousse without Gelatin |Vegetarian Blackberry Mousse (Save/Pin)

Tools 

Don’t you just want to dig into that?

Texture of the mousse inside when scooped with a spoon. Blackberry mousse without gelatin made with agar-agar

Blackberry Mousse Recipe|Blackberry mousse with Agar-Agar |Blackberry mousse without gelatin

Ingredients

  • Blackberries 10 oz or 450 grams (fresh or frozen)
  • Sugar – 100 grams (1/2 cup)
  • Boiling water – 120 ml (1/2 cup)
  • Milk – 500 ml (2 cups)
  • Whipping cream – 250 ml (1 cup)
  • Cornstarch – 2 tbsp
  • Vanilla extract – 1 tsp
  • Agar-agar – 2 tsp

Method

Prepare blackberry puree

  • Save a few blackberries for garnish
  • Blend remaining blackberries in a blender with 60 ml (1/4 cup) hot water. The hot water will ensure the seed blend too.
  • If the puree is very gritty strain it thru a sieve. Mine was just perfect.
  • set aside.

Prepare the eggless vanilla pastry cream (progress pictures can be found here)

  • Pour 1/4 cup milk in a bowl, stir in the cornstarch – 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
  • Set aside to cool completely

Whip the cream

  • Whip the cream using a whisk attachment until soft peaks

Dissolve the agar agar

  • Place 2 tsp agar-agar with remaining 60 ml (1/4 cup) water.
  • Let sit for 3 minutes to dissolve
  • Boil this mixture 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 and whisk well to avoid any lumps.(we are tampering the agar-agar)
  • The add the agar-agar 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 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.
  • Enjoy!

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest Optimized image for Blackberry Mousse without gelatin, made with agar-agar and eggless vanilla pastry cream as a base

Blackberry Mousse without Gelatin|Eggless Blackberry Mousse|Vegetarian Blackberry Mousse

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 without gelatin | Vegetarian Blackberry Mousse Recipe

Author: Veena Azmanov
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 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. 
5 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Blackberry mousse, eggless blackberry mousse
Adjust Servings Here: 12 Servings
Calories: 102kcal
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 3 hrs 40 mins

Ingredients

  • 450 grams Blackberries fresh or frozen
  • 100 grams Sugar
  • 120 ml Boiling water
  • 500 ml Milk
  • 250 ml Whipping cream
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla extract
  • 2 tsp Agar-agar
Metric - US customary

Instructions

Prepare blackberry puree

  • Save a few blackberries for garnish
  • Blend remaining blackberries in a blender with 60 ml (1/4 cup) hot water. The hot water will ensure the seed blend too.
  • If the puree is very gritty strain it thru a sieve. Mine was just perfect.
  • set aside.
  • Prepare the eggless vanilla pastry cream (progress pictures can be found here)
  • Pour 1/4 cup milk in a bowl, stir in the cornstarch - 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
  • Set aside to cool completely

Whip the cream

  • Whip the cream using a whisk attachment until soft peaks

Dissolve the agar agar

  • Place 2 tsp agar-agar with remaining 60 ml (1/4 cup) water.
  • Let sit for 3 minutes to dissolve
  • Boil this mixture 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 and whisk well to avoid any lumps.(we are tampering the agar-agar)
  • The add the agar-agar 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 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.
  • Enjoy!
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Nutrition Information

Serving: 109g | Calories: 102kcal | Carbohydrates: 11.8g | Protein: 2.4g | Fat: 5.4g | Saturated Fat: 3.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 26mg | Potassium: 0mg | Fiber: 2g | Sugar: 8.7g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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
Tried any of my recipes?Mention @veenaazmanov or tag #veenaazmanov!

Do you love desserts? Especially Mousse Recipes?
You may like to see some of the delicious Mousse Recipes I have.
Or Click here to see my Recipe Index for all recipes

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.

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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

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Comments

  1. Nidhi

    May 26, 2018 at 12:56 pm

    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

      May 26, 2018 at 1:29 pm

      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

  2. Raymon

    February 12, 2018 at 12:51 am

    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

      February 12, 2018 at 8:29 am

      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

  3. Tristan

    February 6, 2018 at 3:28 am

    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

      February 6, 2018 at 9:09 am

      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

  5. Mona

    September 8, 2017 at 12:39 pm

    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

  6. Mona

    September 8, 2017 at 7:56 am

    Hi
    What should be the amount of agar agar to be used for making other mouse.?can I keep your mousse recipe as base and use different fruits purée like lichi,raspberry ,or pistachio?

    Reply

    • Veena Azmanov

      September 8, 2017 at 11:27 am

      You can use it as a base for similar fruit purees. Raspberry will work. Pistachio is not fruit and lichi is more liquid. So you will need to create recipes for these two differently. Thanks

      Reply

  7. Mona

    September 4, 2017 at 4:52 pm

    Hello mam
    I was making pistachio mousse for entremets but I don’t want to agar or egg . What can be added to make mouse firm that stays stiff in entremets and in what ratio

    Reply

  8. Julia

    February 8, 2017 at 6:43 pm

    I love all your tips! I didn’t know that blending with hot water would help with seeds – awesome suggestion! Like you I try to make my desserts lighter so I love that there are no eggs in this recipe!

    Reply

  15. sushma

    February 2, 2017 at 8:56 pm

    I love the fact that these are vegetarian and eggless.. Not many recipes are!!!

    Loved the texture and how it has turned out!! And you totally got me there with the valentine’s day recipes…

    Reply

  16. debi at Life Currents

    February 2, 2017 at 7:30 pm

    It’s really nice to see a vegetarian mousse recipe. I love that you used agar agar instead of gelatin. I think many people don’t even know that gelatin is animal based. The color of this is beautiful, and blackberries are my favorite berry! Great work!

    Reply

  18. April J Harris

    February 2, 2017 at 6:29 pm

    It’s so nice to find a beautiful mousse like this without eggs in it. I’m not keen on using raw or lightly cooked eggs and I often avoid mousse because of it. Your Blackberry Mousse is wonderful – great that it is vegetarian too. Also love that you can use frozen blackberries!

    Reply

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