Light Summer Berry Mousse (Printer-Friendly Version)
# What You'll Need:
→ Mousse Base
01 -
2 cups fresh blackberries (300g), plus extra for garnish
02 -
1/4 cup granulated sugar (50g)
03 -
1 tablespoon lemon juice
04 -
1 teaspoon vanilla extract
05 -
1 cup heavy whipping cream, cold (240ml)
06 -
1/4 cup powdered sugar (30g)
→ Garnish
07 -
Fresh blackberries
08 -
Whipped cream
09 -
Fresh mint leaves
# Let's Cook!:
01 -
Cook blackberries, sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes until soft and juicy. Strain through a fine-mesh strainer and let cool completely.
02 -
Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
03 -
Gently fold the cooled blackberry puree into the whipped cream until fully mixed.
04 -
Spoon into serving dishes. Chill for 2 hours, then top with fresh berries, whipped cream, and mint if desired.
# Cook's Notes:
01 -
For extra sweetness, add 1-2 tablespoons more sugar if berries are very tart
02 -
Try layering with crushed graham crackers or drizzle with chocolate sauce
03 -
Keeps fresh in the fridge for up to 3 days