Homemade Light Blackberry Mousse
Kids and adults will love this recipe. These are the top reasons why:
- the mousse is perfectly creamy, airy, light, with a generous amount of blackberries
- the blackberry marmalade creates a thin layer of jammy, luscious blackberry flavor
- the crumble is crunchy, golden-brown, with a subtle rosemary flavor that reminds us of Mediterranean
- an excellent make-ahead recipe - it's best the next day
- a fantastic picnic or birthday party dessert
Try this delicious Lemon Mousse, or this fresh Yogurt Mousse too. If you're a real chocolate lover, then you're going to love this Chocolate Mousse.
How to make Blackberry Mousse at home
Making Blackberry at home will take about 15 active minutes. It's essential to follow the steps and leave the mousse in the fridge for long enough. You will find the whole recipe with ingredients and instructions below. Here's an overview of the recipe for easier preparation.
- In a bowl, stir to combine milk and vanilla. Bring to a boil.
- While stirring regularly with a spatula, pour the boiling hot milk over the egg yolks in a bowl.
- Pour the egg-milk mixture back to the saucepan. Place over heat and cook until the mixture is creamy and covers the back of the spoon.
- Pour the mixture over white chocolate in a bowl.
- Stir the mixture and fold in the whipped cream.
- Add half of the homemade blackberry marmalade and fold in to get a smooth mousse.
- Pour into jars and place in the fridge for at least 2 - 3 hours.
IMPORTANT
- We like using Agartina from Kotányi in this recipe. It's very similar to gelatine, but it's plant-based and neutral in flavor. Feel free to substitute with powdered gelatine or unflavored gelatine sheets. If using Agartina, add it with the milk and vanilla paste and cook for a minute. If you're using gelatine, add it after the milk boils and it's removed from the heat.
- Use a phone timer or a watch not to undercook or overcook the cream. It can quickly turn into scrambled eggs, so checking the time is essential when making mousse.
- When cooking, use a whisk, but when adding the whipped cream, use a spatula. Gently and slowly fold the cream and marmalade into the mousse.
How to make Rosemary Crumble at home
Rosemary Crumble takes this blackberry mousse to a whole other level. It adds crunch, balance, and Mediterranean flavors. You will find the entire recipe with ingredients and instructions below. Here's an overview of the recipe for easier preparation.
- Line a baking sheet with parchment paper.
- In a small bowl, stir to combine dry ingredients.
- Add cold butter and rub it into the dry ingredients.
- Arrange over the baking sheet and bake for 20 - 25 minutes.
- Sprinkle the crumble over the prepared mousse right before serving.
There will be some crumble leftovers because it's hard to make a small amount of crumble.
Storing
We can store this delicious Blackberry Mousse in two ways.
Store in jars, glasses or bowls, in the fridge, for up to 4 days. Add the crumble before serving.
Feel free to freeze this Blackberry mousse recipe too. Keep in glass jars or cups or store in an airtight container. Keep in the freezer for up to a month. Before serving, defrost at room temperature.
Store the Rosemary Crumble separately. Keep in an airtight container at room temperature for up to 10 days. Sprinkle over fruit salad or ice cream or stir into yogurt for breakfast along with some fresh seasonal fruit.
Try these wonderful blackberry recipes too
METHOD
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make the blackberry marmalade
Combine blackberries, sugar, lemon juice, lemon zest, cornstarch, and water in a saucepan. Stir with a spatula, and place over medium heat. Bring to a boil, then simmer for 10 minutes—press mixture through a fine-mesh strainer into a bowl. Cover the bowl with cling film. Make sure the cling film touches the marmalade to prevent the skin from forming. Set aside to cool to room temperature, then transfer the marmalade to a fridge until needed.
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blackberry mousse
Beat together egg yolks and honey in a small bowl. Add white chocolate to a large bowl. Pour milk and vanilla paste into a saucepan. Stir to combine and place over medium heat. Bring to a boil, then simmer for a minute. Remove from the heat and stir in the powdered gelatine. Pour the mixture over the egg yolks in a bowl while whisking continuously to get a smooth mixture. Now pour the mixture back into a saucepan and place over the lowest heat on the stove. Cook for 4 - 6 minutes while mixing continuously with a whisk (don't forget the bottom of the pan). Cook until the cream thickens slightly and covers the back of the spoon. The cream shouldn't boil, or you'll get scrambled eggs.
TipFeel free to use Agartina, powdered gelatine, or six gelatine sheets. -
blackberry mousse
Pour the cream mixture over the white chocolate in a bowl. Set aside for 5 minutes, then stir well using a spatula to get a smooth mixture. In a separate bowl, beat the whipping cream until stiff peaks form using an electric mixer. Using a spatula, gently fold in the whipped cream. Add half of the cooled blackberry marmalade and gently fold in using a spatula. Divide the blackberry mousse between four (200ml) glasses or bowls. Cover with cling film so that the cling film touches the mousse, then place in the fridge for 2 - 3 hours, or overnight.
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crumble
Preheat the fan-assisted oven to 170°C / 340°C or a regular oven to 180°C / 350°C. Line a 30 cm x 40 cm (or 12-inch x 16-inch) baking sheet with parchment paper. In a bowl, combine all-purpose flour, ground almonds, and sugar. Add in the butter, cut into small cubes. Using your fingertips, lightly rub the butter into the mixture to get a sand-like texture, then knead together just to combine. Don't overwork the mixture. Spread the mixture over the prepared baking sheet. Place in the oven and bake for 20 - 25 minutes or until golden brown and crunchy. Cool, and keep in an airtight container at room temperature until needed.
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serve
Take the mousse from the fridge. Arrange a tablespoon of homemade marmalade on top and sprinkle with a tablespoon of the crumble.
