Description
Silky smooth blackberry mousse dances with rich, creamy elegance on dessert plates. Berries whisper sweet promises of summer comfort while delicate layers melt gracefully, inviting you to savor each luxurious spoonful.
Ingredients
Scale
Main Ingredients:
- 2 cups fresh blackberries
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 8 oz cream cheese
Stabilizing Ingredients:
- 2 tsp gelatin powder
- 1/4 cup cold water
Flavor Enhancers:
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Dissolve gelatin in cold water, allowing it to bloom for 5 minutes until it becomes a soft, spongy mixture.
- Purée blackberries in a blender until completely smooth, then strain through a fine-mesh sieve to remove seeds.
- Whip cream cheese in a large mixing bowl until creamy and free of lumps, gradually incorporating granulated sugar.
- Gently heat the bloomed gelatin in a microwave or over low heat until fully liquefied, stirring carefully to prevent burning.
- Fold the liquefied gelatin into the cream cheese mixture, ensuring even distribution without deflating the mixture.
- Incorporate the blackberry purée into the cream cheese base, mixing until a uniform lavender-purple color develops.
- Add vanilla extract, lemon juice, and salt to enhance the mousse’s depth of flavor, stirring thoroughly.
- Whip heavy cream in a separate chilled bowl until soft peaks form, creating a light and airy texture.
- Gently fold the whipped cream into the blackberry mixture, maintaining the volume and creating a smooth, silky consistency.
- Transfer the mousse into individual serving glasses or a large decorative bowl.
- Refrigerate for minimum 3 hours or overnight until the mousse sets completely and becomes firm.
- Before serving, optionally garnish with fresh blackberries or a light dusting of powdered sugar.
Notes
- Strain blackberries thoroughly to ensure a smooth, seed-free mousse texture that feels luxurious on the palate.
- Use room temperature cream cheese to prevent lumps and create a consistently creamy base for the mousse.
- Chill the mixing bowl and whisk before whipping cream to help it reach peak volume and stability more quickly.
- Substitute gelatin with agar-agar for a vegetarian-friendly version that sets equally well and maintains the same silky consistency.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 303
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 56 mg