Blackberry Mousse
Words can't capture how beautiful and delicious this is! A wonderfully delicate dessert — mousse. One note: berry acid reacts with aluminum and steel, so use a wooden (unpainted) spoon or spatula to stir the berry mixture. And berry juice is very hard to wash out, so cover anything that might get splashed.
Cooking method
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Step 1:
Wash and dry the berries, and get everything you need ready.
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Step 2:
Soak the gelatin in the water to bloom.
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Step 3:
Put the berries in a cooking pot (saucepan), crush them with a wooden masher, and set over low heat. Warm them gently, without bringing to a boil.
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Step 4:
Take off the heat and press through a sieve. Wrap the leftover pulp in 5–6 layers of cheesecloth and squeeze out all the juice and pulp by hand.
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Step 5:
Put the pot with the juice back over low heat and add the sugar.
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Step 6:
Stirring constantly, bring to a boil and take off the heat. Melt the bloomed gelatin over a water bath and add it to the berry purée. Stir well until the gelatin fully dissolves, then let it cool.
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Step 7:
Pour the cooled mixture into a mixing bowl and beat with a mixer for 10–15 minutes.
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Step 8:
Beat until it forms a fluffy, dense mass.
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Step 9:
You'll end up with a thick, airy mousse.
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Step 10:
Before serving, chill the mousse — spoon it into dessert glasses or tall tumblers and garnish with whole berries. Enjoy!
- Blackberries have a reputation as a "glamorous" berry — refined, elegant, and striking. They garnish the most elegant desserts. You fall for a blackberry dessert before you've even tasted it. But blackberries are good for more than garnishing: if you have enough of them, you can make this mousse. The berry isn't just beautiful and delicious — it's good for you too.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Blackberries - 31 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
