The year 2020 was THE year for blackberries. We cut the buses 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 to remove the pips but it is entirely up to you whether you blitz or not. At the moment, I am experimenting with heating the fruit liquid before making the mousse to see if there is any difference.
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 500g blackberry juice (without the pips).
- 1 medium bowl of blackberries
- 10g powdered gelatine
- 50g granulated sugar
- 4 tablespoons water
- 225ml evaporated milk
- Blitz the blackberries with a stick blender and then put through the food mill to remove the pips.
- In a saucepan, combine the water, gelatine and sugar.
- Heat gently until the mixture has dissolved and remove from the heat.
- Leave to cool for 5 minutes and then pour into the berry juice, stirring all the time.
- Whisk the evaporated milk until soft peaks are formed.
- Spoon some of the berry juice into the evaporated milk and continue to whisk.
- Gently incorporate the rest of the berry juice and continue to whisk until the mousse is thoroughly mixed.
- Leave to cool in the fridge overnight.