Frozen Blackberry Mousse
Indulge in the luscious, berry-packed delight of Frozen Blackberry Mousse, a light and creamy dessert that’s as visually stunning as it is delicious. Made from sweet, plump blackberries simmered into a velvety puree and folded into airy whipped cream and egg whites, this mousse delivers a perfect balance of tart and sweet in every spoonful. With just 30 minutes of prep time and no baking required, this frozen treat is an effortless yet elegant option for summer gatherings or festive celebrations. The combination of fresh fruit, zesty lemon juice, and a hint of vanilla creates a refreshing flavor profile, while its beautifully smooth texture makes it a showstopper on any dessert table. Serve it slightly softened, garnished with whole blackberries or a dollop of whipped cream, for a crowd-pleasing finish to any meal. Perfect for berry lovers, Frozen Blackberry Mousse is the ultimate make-ahead dessert that transforms simple ingredients into an unforgettable, chilled indulgence.
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Recipe Information
Ingredients
- 300 grams fresh blackberries
- 100 grams granulated sugar
- 2 tablespoons lemon juice
- 3 egg whites
- 200 milliliters heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Wash the blackberries thoroughly and pat dry. Reserve a few for garnish, if desired.
In a medium saucepan, combine the blackberries, granulated sugar, and lemon juice. Cook over medium heat for 4-5 minutes, stirring occasionally, until the berries break down into a sauce-like consistency.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a bowl to remove seeds. Allow the strained blackberry puree to cool completely.
In a clean, dry bowl, beat the egg whites on medium-high speed with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
In a separate bowl, whip the heavy cream and vanilla extract until medium peaks form.
Gently fold the whipped cream into the cooled blackberry puree until combined, being careful not to deflate the cream.
Next, fold the beaten egg whites into the blackberry mixture in three additions. Combine gently but thoroughly to maintain the mousse's airy texture.
Spoon the mousse into serving glasses, bowls, or a freezer-safe container. Smooth the tops using a spatula.
Cover the mousse with plastic wrap and freeze for at least 4 hours, or until firm.
Before serving, let the mousse sit at room temperature for 5-10 minutes to slightly soften. Garnish with reserved blackberries or additional whipped cream if desired.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 131.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
