As you can imagine, learning your way around the vast and amazing world of desserts as a calory counting student with a miniature kitchen and without an oven to slowly ease into to the show with pastries, cakes and the likes, can turn into an infuriatingly hard and frustrating endeavor very quickly. Of course, making ice creams and chocolates hasn’t gotten old, at least not to me, over all those years, but at some point down the line I just had to do something new to wow my dinner crowd.
One of the first things I pulled out of the hat was a layered white and dark chocolate mousse and, after a rousing success at the table, I decided to have a closer look at all things mousse. Who knew I was about to go on one hell of a trip down a whole new level of rabbit holes! For the longest time I had been under the impression that mousses only work by relying on ridiculous amounts of heavy cream being held in its shape by slowly setting chocolate – Alert! Calory bombs in fluffy disguise! Avoid at all costs! <insert panicked cringe at the sight of a bowl of mousse here>
…Or not! Imagine my delight at the discovery of low fat cream and non- chocolate’y, fruity mousses back then… Well. After that particularly delightful surprise, I went on a experiment-spree, using any- and everything fruit-related to create light, healthy and fluffy bowls of mousse’y yum. One of my rather simple creations has become a regular guest on our table during this time of the year – late summer/early autumn blackberries, given a new form. Here’s my Blackberry Mousse, low on everything but taste!
The Blackberry Mousse
4 Leaves of Gelatine – Agartine works as well if you’re going for a completely vegetarian version, just check it’s packaging for the right amounts to substitute the gelatine.
400g fresh Blackberries – double check for stray bits and pieces of dirt
1 Tsp Lemon Juice
1-2 Tbsp Honey
150g Low Fat Yoghurt
100g Semi-Skimmed Cream, 12%
Alt: Substitute the dairy products with normal cream and greek yoghurt if you don’t mind the mousse ending up on the heavier side of things
1) Soak the gelatine in cold water for 5 minutes.
2) Puree the raspberries with a stick blender, pass them through a fine sieve into a mixing bowl – make sure you have enough space in your fridge to fit in this bowl later – to remove the remaining bits and pieces of seeds.
3) Have a taste and sweeten the purée with honey if necessary. Due to the unstable weather this summer my last batch of blackberries needed a lot of honey to fit the „sweet“ part of a dessert – if you’re facing the same scenario, pick a mild honey to avoid the whole thing turning into an instense honey mousse – which isn’t a bad thing whatsoever… only when you’re actually aiming for a blackberry mousse~
4) Pick up the gelatine leaves and give them a good squeeze to loose the excess water before placing them in a small pot set on low heat.
5) Add the lemon juice and 1-2 tbsp of the blackberry purée and continuously stir the lot until the leaf structure dissolves and blends into the purée.
6) Use a rubber spatula to persuade every drop of the gelatine’d mixture to move into the „main“ bowl holding your purèe.
7) Use a whisk to incorporate the gelatine into the rest of the purée, making sure to distribute it evenly throughout.
8) Cover the bowl with clingfilm and pop it into the fridge for about 10 to 15 minutes.
9) Meanwhile, lightly whip the cream just until it’s not runny anymore
10) Keep an eye on the bowl in the fridge. As soon as the mixture begins to thicken up, add the yoghurt and the cream in spoonfuls and whip the lot with a handheld whip-o-matic set to medium-high speed until it’s well combined and thoroughly fluffed up.
11) If you, like me, happen to give yourself a somewhat… dotty makeover, take a trip to the bathroom as soon as youre done – blackberry juice dots are quite potent in the skin-dying department, so if you don’t fancy looking like a Thriller reject for the rest of the day, remove the sprinkles at your earliest convenience~
12) Pour the mousse into four serving dishes or one large serving bowl and let it set in the fridge for at least five hours – or better, over night.
13) Garnish the dishes with fresh blackberries, some mint or lemon balm leaves and, if a dessert needs chocolate for you to count as one, some chocolate shaves right before serving.