Blackberry Mousse (Print Version)

# Ingredients:

→ Mousse Ingredients

01 - 2 cups (300g) fresh blackberries, with extras for topping
02 - 1/4 cup (50g) white sugar
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon pure vanilla
05 - 1 cup (240ml) chilled heavy cream
06 - 1/4 cup (30g) powdered sugar

→ Optional Toppings

07 - Whipped cream
08 - Blackberries, fresh
09 - Mint leaves, fresh

# Instructions:

01 - Toss the blackberries, sugar, and lemon juice in a small pan. Heat on medium, stirring now and then, for 5-7 minutes until juicy and soft.
02 - Pour the cooked mixture into a fine strainer. Use a spoon to press out all the liquid, leaving seeds behind. Let the juice cool completely.
03 - Beat the cold cream with powdered sugar and vanilla in a mixing bowl until fluffy peaks hold their shape.
04 - Carefully fold the cooled blackberry mix into your whipped cream until it looks smooth and airy.
05 - Pipe or spoon the mousse into bowls or glasses. Smooth the surface, then chill in the fridge for a couple of hours to firm up.
06 - Before enjoying, add a few blackberries, some whipped cream, and mint leaves on top if you’d like.

# Notes:

01 - Got very sour blackberries? Add an extra 1-2 tablespoons of sugar.
02 - For a fancy twist, add a layer of crushed biscuits or drizzle chocolate on top.
03 - Store in the fridge, good for up to three days.

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