Ingredients
Scale
- 2 cups fresh blackberries
- 1/4 cup granulated sugar (adjust based on the sweetness of the blackberries)
- 2 tsp gelatin powder
- 3 tbsp cold water
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 200ml heavy cream
- 1 tsp vanilla extract
- Fresh blackberries and mint leaves for garnish (optional)
Instructions
- Blackberry Puree: In a saucepan, combine the blackberries and sugar. Cook over medium heat until the blackberries break down and release their juices. Use a blender or immersion blender to puree the mixture until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. Set aside to cool.
- Gelatin Preparation: In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to soften.
- Heat Gelatin: Once the gelatin has softened, heat it in the microwave for 10-15 seconds or until it becomes liquid.
- Combine: Mix the liquid gelatin, lemon zest, and lemon juice into the cooled blackberry puree.
- Whip Cream: In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Fold: Gently fold the whipped cream into the blackberry mixture until well combined.
- Set: Pour the mousse into individual serving dishes or glasses. Refrigerate for at least 4 hours, or until set.
- Serve: Before serving, garnish with fresh blackberries and mint leaves if desired.
Notes
- If you prefer a more intense blackberry flavor, you can increase the amount of blackberries used.
- Ensure the blackberry puree is cooled before adding the gelatin to prevent the mousse from becoming too firm.