Mary Berry’s Blackberry Mousse Recipe

This blackberry mousse, with its vibrant hue and airy consistency, promises a culinary escape that’s both refreshing and decadent. Each spoonful is a symphony of flavours, where the natural sweetness of the berries is balanced by the lightness of the cream, creating a harmonious treat that dances on the palate.

Ingredients

• 20 g Powdered Gelatine
• 4 tbsp Cold Water
• 675 g Blackberries (and some for decoration)
• 1 Lemon (juiced)
• 4 Eggs (separated)
• 100 g Sugar
• 300 ml Whipping Cream (whipped)

How to make blackberry mousse

• Put the gelatine and water in a small bowl and leave to become spongy. Stand the bowl in a pan of simmering water and leave it to become clear.
• Meanwhile, add the blackberries to a pan. Add the lemon juice and cook over low heat until the juices come out, then increase the heat a little and cook until the fruit is soft.
• Puree the blackberries in a food processor, then sieve the puree to remove the seeds. Stir the dissolved gelatine into the hot puree.
• Put the egg yolks and sugar in a clean food processor and process for a few seconds, then add the puree and mix well. Allow to cool.
• Whisk the egg whites and add to the mousse along with the whipped cream.
• Pour into individual glasses or a 2-pint glass dish and leave to set in the refrigerator.
• Decorate with blackberries before serving.

TIP: Don’t cook the blackberries for too long, otherwise they will lose their bright colour.

Variations on Blackberry Mousse

Here are five delightful variations on the classic blackberry mousse recipe that will cater to a range of tastes and occasions:

1. Lemon Zest Blackberry Mousse: Add a zesty twist to your blackberry mousse by incorporating the finely grated zest of one lemon into the berry mixture before folding it into the whipped cream. The citrus notes will provide a refreshing contrast to the sweetness of the blackberries, making it a perfect summer dessert.
2. Chocolate Swirl Blackberry Mousse: Before chilling your blackberry mousse, gently fold in swirls of melted dark chocolate. The rich, indulgent chocolate will create a marbled effect and add a luxurious depth to the dessert. Serve with a sprinkle of cocoa powder or chocolate shavings for an extra touch of elegance.
3. Vanilla Bean Blackberry Mousse: Infuse your mousse with the warm, aromatic flavour of vanilla by adding the seeds scraped from a vanilla bean pod to the blackberry puree. This classic flavour pairing will enhance the natural sweetness of the blackberries and add a gourmet flair to the dessert.
4. Coconut Cream Blackberry Mousse: For a tropical twist, substitute the heavy cream with well-chilled coconut cream. Whip the coconut cream as you would with dairy cream and fold into the blackberry mixture. The coconut will add a subtle, exotic flavour and is a great dairy-free alternative.
5. Chai Spiced Blackberry Mousse: Spice up your mousse by adding a teaspoon of chai spice blend to the blackberry puree. The warming spices like cinnamon, cardamom, ginger, and cloves will complement the blackberries and create a cosy, comforting dessert that’s perfect for cooler weather or festive occasions.

Mary Berry Blackberry Mousse

Rachel

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Setting Time 4 hours hrs

Total Time 15 minutes mins

Course Dessert

Cuisine British

Servings 8

Calories 256 kcal

Equipment

Bowl

Measuring Jug

Food Processor

Glass Serving Bowls

Ingredients

  

1x2x3x

• 20 g Powdered Gelatine
• 4 tbsp Cold Water
• 675 g Blackberries (and some for decoration)
• 1 Lemon (juiced)
• 4 Eggs (separated)
• 100 g Sugar
• 300 ml Whipping Cream (whipped)

Instructions

 

• Put the gelatine and water in a small bowl and leave to become spongy. Stand the bowl in a pan of simmering water and leave it to become clear.
• Meanwhile, add the blackberries to a pan. Add the lemon juice and cook over low heat until the juices come out, then increase the heat a little and cook until the fruit is soft.
• Puree the blackberries in a food processor then sieve the puree to remove the seeds. Stir the dissolved gelatine into the hot puree.
• Put the egg yolks and sugar in a clean food processor and process for a few seconds, then add the puree and mix well. Allow to cool.
• Whisk the egg whites and add to the mousse along with the whipped cream.
• Pour into individual glasses or a 2-pint glass dish and leave to set in the refrigerator.
• Decorate with blackberries before serving.

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Notes

TIP: Don’t cook the blackberries for too long, otherwise they will lose their bright colour.

Nutrition

Calories: 256kcalCarbohydrates: 23gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 124mgSodium: 48mgPotassium: 222mgFiber: 5gSugar: 18gVitamin A: 857IUVitamin C: 25mgCalcium: 67mgIron: 1mg

Keyword fresh blackberries

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