Bottled Blackberry Mousse

blackberry mousse


This recipe solves the problem of what to do with the avalanche  of blackberries that we have at the end of every July. We don’t eat a lot of jam so this is perfect for us. In the 1970’s, my mother used to make a foamy mousse made out of jelly and evaporated milk.  We have now got enough bottled blackberry juice to make over 100 portions. It is packed with vitamin C and the gelatine is apparently very good for bones and reduces osteoporosis.

Blackberries are now in full flow and although I’ve been making blackberry mousse every couple of days and blackberry jam, I thought it would be a good idea to find a way of making a blackberry syrup that could store and that could be mixed with whipped evaporated milk at a later stage. That way, we could summon up summer at any time in the future.

I prefer to remove the seeds from the blackberries and so use a stick blender to blitz up the blackberries and then pass them through a mouli-légumes. I then weigh the juice and calculate the quantities of sugar and glycerine based on this.

The basic quantities are 750g blackberry juice, 15g glycerine and 50g sugar. In percentage terms this amounts to 2% glycerine and 6.7% sugar.

blackberry mousse

Blackberry Mousse

These are the quantities for 750ml of blackberry juice and 330ml evaporated milk.


  • 750ml blackberry juice
  • 15g powdered gelatine
  • 50g sugar
  • 4 tablespoons water


  1. Run some very hot water in the sink and thoroughly clean the jars and lids.
  2. Leave to drain on a tea-towel while you prepare the syrup.
  3. Pour the blackberry juice into a saucepan and bring to the boil.
  4. Boil for 5 minutes or so.
  5. Meanwhile, combine the water, sugar and gelatine in a small saucepan.
  6. Gently heat through, stirring all the while until the gelatine has melted.
  7. Add a couple of ladlefuls of the hot juice mixture to the gelatine mixture and stir well.
  8. Pour the gelatine mix back into the juice pan and bring to the boil.
  9. Fill the jars with the juice.
  10. Close the jars firmly and place upside down for 30 minutes or so.
  11. Turn the right way up and leave to cool.


To make up the mousse, use 330ml evaporated milk for 750ml blackberry juice. Whisk the evaporated milk until thick and you can see trace on the surface. Combine the juice and milk and mix well. Put in the fridge to set overnight.

Blackberry Mousse

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



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



  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.

Rhubarb and Strawberry Crumble

RHUBARB AND STRAWBERRY CRUMBLErhubarb and strawberry crumbleWe’ve now got a fair amount of rhubarb and so we decided to do something with it and make a crumble. In the end, we made two: the first with rhubarb and strawberries in an electric oven and the second with rhubarb and apples in the bread oven.

The crumble can be prepared in advance and then cooked before serving but it is a good idea to only add the crumble topping to the fruit just before baking to stop it going soggy.

Rhubarb and Strawberry Crumble
Serves 6
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 600g of rhubarb
  2. 400g strawberries
  3. 50g brown sugar
  4. 140g plain flour
  5. 100g oats
  6. 120g brown sugar
  7. 120g butter (at room temperature), cut into pieces
  1. Cut the rhubarb and into small chunks and the strawberries to a similar size.
  2. Heat the rhubarb pieces in a pan with a splash of water and 50g of sugar for 3-5 minutes and then add the strawberries.
  3. Cook until soft.
  4. Taste the juice and add more sugar if necessary.
  5. Separate the fruit from the syrup.
  6. To make the crumble for the topping, mix together the flour, oats, sugar and butter together with your fingers to make crumbs.
  7. Transfer the fruit to a baking tin with a few tablespoons of the syrup and top with the crumble mixture.
  8. Cook in a hot oven (200ºC) for 30 minutes. You can always finish it off under the grill to brown the top if necessary.
  1. Substitute cooking apples for the strawberries and cook at the same time as the rhubarb, adding more sugar if necessary.
Cortijo de la Plata

Cherry Clafoutis

Cherry clafoutis

cherry clafoutisCherry clafoutis is a traditional French cake from the Limousin region of France. The classic recipe is made with a pancake or flan batter. You can either use self-raising flour or plain flour and baking powder. Traditionally, black cherries are used in the clafoutis but you can also make it with most other fruits. It also works well with red cherries, plums, pears or soft summer fruits (e.g. raspberries, strawberries, blackberries, etc.).

The word clafoutis comes from the Occitan verb clafir which means to fill.  If fruit other than cherries are used then the clafoutis becomes a flaugnarde. Flaugnarde comes from the Occitan word flaunhard which means “soft” or “downy”. In the traditional French dish, the cherry stones are not removed as they contain an element called amygdalin which is found in almonds and they therefore add an almond flavour to the cake. It is your choice entirely whether you leave the stones in or not. Personally I prefer to take them out.

The cherries are softened for 5 minutes in the oven before the batter is poured over and the cake is baked.

It would also to be possible to cook this cake on the stove if you don’t have an oven. For a gluten-free version, see this gluten-free pear cake.

300ml milk
3 eggs
60g plain flour + 1/2 teaspoon baking powder OR 60g self-raising flour
60g sugar
1/2 teaspoon vanilla extract

300 cherries, pitted
1 tablespoon sugar
icing sugar for dusting the cake with
butter or oil for greasing the cake tin

Heat the oven to 180ºC – 200ºC.
Beat the eggs with a whisk. Beat in the milk and then add the flour (and baking powder if using), sugar and vanilla extract and mix well.

Grease a cake tin and then arrange the cherries on the bottom of the tin. Cook the cherries in the oven for 5 minutes to soften.

Pour over the batter mix and bake in the oven for 30 minutes. Check the cake after 15 minutes and turn the tin through 180º so that it cooks evenly.

Take out of the oven once the cake has cooked and leave to cool slightly. Dust the top with icing sugar. The cake is best served warm with cream if you like.


Ricotta berry mousse

ricotta mousse with summer fruit and berries

Ricotta berry mousse

I made this with some summer berries (blackberries and raspberries) and some of the first ricotta that I made this year from milking the neighbour’s goats.

250g ricotta cheese
125ml single cream
sugar to taste

Save some berries back for decoration. Blend the remaining berries.
Combine the ricotta, cream and sugar in a bowl and mix well.Swirl the berry mixture through the cheese and cream and decorate with the berries.
Chill before serving.