Blend the blackberries in a food processor with ¼ cup 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 2 tbsp of 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.
Classic Mousse - You can add whipped egg whites to the mousse but I find that it makes it very light and the blackberry flavor is almost lost in there.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 for 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 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 set at room temperature (90 to 100 F)and unlike gelatin can hold the shape in hot conditions (180F)
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