Blackberry mousse

Blackberry mousse

Blackberries unique flavour makes them the perfect fruit for a mousse.

By , 21 September 2015
Blackberry mousse
  • Ready in: 150 mins
  • Serves: 6
  • Price: £1.30 per serving
Nutritional Info
Each 169g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 1294KJ 309KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 766kJ/183kcal.
  • 4 leaves gelatine
  • 450g blackberries, plus extra for decorating
  • 2 tbsp apple juice
  • 125g caster sugar
  • 1 tbsp lemon juice, plus zest for decorating
  • 300ml whipping cream
  • Put the gelatine in a shallow dish and cover with cold water. Leave to soak while you cook the berries.

  • Put the blackberries in a pan with the apple juice, then cover and simmer for 5 minutes. Add the sugar and lemon juice, then cook for another 3 minutes or until the berries are really tender. Purée in a blender, processor or with a hand-held blender.

  • Transfer the hot blackberry purée to a large bowl. Drain the gelatine and squeeze it with your hands to remove excess water. Add to the hot fruit purée and stir until dissolved.

  • Leave until completely cold, then chill in the fridge for about 45 minutes, stirring occasionally, until the mixture is just starting to set.

  • Whip the cream until it starts to hold its shape. Stir a third into the fruit mixture, then fold in the remaining cream.

  • Share the mousse between 6 glasses and chill until set (about an hour). Decorate with berries and lemon zest.