Blackberry Mousse Recipe

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A blackberry mousse is a great way to enjoy summer berries. Made with fresh or frozen blackberries, whipped cream, and gelatin (or agar-agar) this gets done in less than 30 minutes.

Did you know that the word mousse is an old French word for “froth”? A classic mousse is made with eggs 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. 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.

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.
• Gelatin – This helps set the mousse nicely giving it that wonderful texture where it is not soft like pudding but not firm like a panna cotta.
• Whipping cream – I highly recommend you use no less than 32% whipping cream or else the mousse will have a very soft texture. I like a nice light and airy texture so I use 38% whipping cream.
• Sugar – we’ve used granulated in the strawberries and powdered sugar in the whipped cream. You can use granulated in both but the powdered does help stabilize the whipping cream

Blackberry mousse

• Blend the blackberries in a food processor with 1/4 cup of 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 combine well.
  Pro tip – straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency to the mousse.
• Optional – For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heat
  Pro 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 slightly
  Pro 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!

Frequently asked questions

You may also like

• Strawberry Mimosa Recipe – by Arlene of Flour on my Face
• Strawberry Chocolate Pancakes – by Sarah of The Fit Cookie

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Best Blackberry Mousse

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 3 hours hrs 40 minutes mins

Calories: 317kcal

Adjust Servings Here: 6 Servings

Description

A blackberry mousse is a great way to enjoy summer berries. Made with fresh or frozen blackberries, whipped cream, and gelatin (or agar-agar) this gets done in less than 30 minutes.

Ingredients 

1x2x3x

• ▢ 1 lb (450 g) Blackberries (fresh or frozen)
• ▢ 4 tbsp Boiling water
• ▢ ¼ cup (100 g) Sugar
• ▢ ¼ tsp Salt
• ▢ 1 tbsp Gelatine ((or agar-agar) )
• ▢ 4 tbsp (60 ml) Water (cold)
• ▢ 1 cup (240 ml) Whipping cream
• ▢ 1 tsp Vanilla extract

Garnish

• ▢ 6 Blackberries (fresh)

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Instructions

• Blend the blackberries in a food processor with hot water until smooth.

  Pro tip – The hot water will ensure the seeds blend too.
  1 lb Blackberries, 4 tbsp Boiling water
• 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.
  1/4 cup Sugar, ¼ tsp Salt
• Optional – For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heat

  Pro 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 slightly

  Pro tip – if you have any white scum on top of the melted gelatin, take it out with a spoon.
  1 tbsp Gelatine, 4 tbsp Water
• 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.
  1 cup Whipping cream, 1 tsp Vanilla extract
• 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.
  6 Blackberries
• Enjoy!

Recipe Notes & Tips

 

For a more concentrated flavor, you can reduce the puree in a saucepan over medium heat. If you choose to do that double the number of blackberries in the recipe or make just 4 servings.

Vegetarian blackberry mousse – I am using gelatin in this recipe but you can undoubtedly use agar-agar as a vegetarian alternative. Agar-agar works similar to gelatine but needs to be boiled not just melted (see note below)

 

How to dissolved agar-agar

• Add every 1 tbsp of agar-agar and use 4 tbsp of hot water. 
• Let come to an almost boil then cook on medium heat
• Agar-agar powder needs about 1 to 5 minutes of slow simmering, while agar-agar flakes take about 10 to 15 minutes of slow simmering. 
• If overcooked it can gel with a rubbery texture. So, don’t cook too long. 
• It is best to add agar-agar to ingredients while they are still warm
• It can be set at room temperature (90 to 100 F)and unlike gelatin can hold its shape in hot conditions (180F) 
• It can be reheated if set too quickly 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 317– kcalCarbohydrates: 30– gProtein: 5– gFat: 20– gSaturated Fat: 12– gCholesterol: 191– mgSodium: 42– mgPotassium: 221– mgFiber: 4– gSugar: 23– gVitamin A: 1014– IUVitamin C: 16– mgCalcium: 111– mgIron: 1– mg

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

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