Blackberry Mousse

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blackberry mousseThe year 2020 was THE year for blackberries. We cut the bushes back at the beginning of the year and once they started producing, they didn’t stop. The challenge now was what to do with them so we started experimenting with everything from dried blackberries for the muesli, to blackberry jam and blackberry cordial to mix with gaseosa (the Spanish version of a slightly sweetened soda water or not-so-sweet lemonade) as a non-alcoholic summer drink, but possibly my favourite was blackberry mousse. John told me about the mousse his mum used to make with jelly and evaporated milk so by trial and error I worked out the quantities for this delicious mousse recipe.

I prefer to make the mousse by blitzing the berries first with a stick blender and then passing the liquid through a Moulinex food mill or mouli-légumes to remove the seeds but it is entirely up to you whether you blitz or not. I’ve found that heating the mixture before combining with the evaporated milk results in a stable mousse that doesn’t ferment in the fridge after a couple of days.

The quantities of gelatine and sugar will vary according to the amount of juice you get from the berries. The quantities shown below are based on 750g blackberry juice (without the seeds).

 

BLACKBERRY MOUSSEblackberry mousse

 

INGREDIENTS

  • 750g blackberry juice
  • 15g powdered gelatine
  • 50g granulated sugar
  • 4 tablespoons water
  • 330ml evaporated milk

 

METHOD

  1. Blitz the blackberries with a stick blender and then put through the food mill or mouli-légumes to remove the seeds.
  2. Heat the blackberry juice in a pan and boil for 5 minutes.
  3. Meanwhile, combine the water, gelatine and sugar in a saucepan.
  4. Heat gently until the mixture has dissolved, stirring all the time.
  5. Add several ladlefuls of the juice mixture to the gelatine pan and stir well.
  6. Return the gelatine mixture to the juice pan and stir well.
  7. Remove from the heat.
  8. Leave to cool for 20 minutes.
  9. In a large bowl, whisk the evaporated milk until a trace is left.
  10.  Spoon some of the berry juice into the evaporated milk and continue to whisk.
  11. Gradually add the rest of the berry juice and continue to whisk until the mousse is thoroughly mixed.
  12. Leave to cool in the fridge overnight.