Dreamy Blackberry Fluff (Print Version)
# Ingredients:
→ Mousse Ingredients
01 -
1 cup (240ml) cold heavy whipping cream
02 -
1/4 cup (30g) powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1/4 cup (50g) granulated sugar
05 -
1 tablespoon fresh lemon juice
06 -
2 cups (300g) fresh blackberries, with some saved for decor
→ Optional Decoration
07 -
Fresh mint sprigs
08 -
Additional whipped cream
09 -
A few whole blackberries
# Instructions:
01 -
Toss blackberries, sugar, and lemon juice into a small pot. Heat them over medium, giving the mixture a stir now and then. Let it bubble and soften for 5-7 minutes, and you'll notice the deep purple juice appears.
02 -
Pour the warm berry mixture through a fine strainer into a bowl. Press and mash the pulp with a spoon so only the seeds stay behind. Let the smooth berry sauce cool off completely.
03 -
In a big bowl, start whipping the cold cream along with the powdered sugar and vanilla. Mix until you see that nice firm texture called 'stiff peaks,' where the cream holds its shape but doesn't clump.
04 -
Carefully mix the cooled blackberry sauce into your whipped cream. Use a spatula to gently combine everything in a smooth lavender mousse. Keep folding until no streaks remain.
05 -
Scoop the mousse into your favorite glasses, bowls, or small dessert dishes. Want to make it fancy? Use a piping bag with a decorative tip for that lovely swirl look.
06 -
Cover the dishes and slide them into the fridge. They need at least 2 hours to chill, but leaving them overnight makes them even better and creamier.
07 -
When serving, add fresh whole blackberries, a swirl of whipped cream, and some mint leaves on top. It brings a colorful, upscale touch to each mousse cup.
# Notes:
01 -
If the blackberries are sour, you can throw in an extra spoon or two of sugar while simmering.
02 -
Layering the mousse with crushed cookies, like shortbread or graham crackers, in glass cups makes it stylish.
03 -
This dessert stays fresh for up to 3 days in the fridge if covered properly.
04 -
Got frozen berries? They work fine, just make sure they’re fully thawed before cooking.