Mary Berry Bramble Mousse

The first time I made this mousse, it was supposed to be a quick dessert for a Sunday lunch—nothing fancy, just something light to follow a roast. But what started as a backup plan turned into the star of the table. I used a punnet of blackberries we’d picked from a bramble hedge the day before (still slightly sun-warmed, and with the odd leaf tucked in).

It nearly went wrong. I didn’t soak the gelatine long enough, and the first batch refused to set—more like blackberry soup in a fancy dish. But when I nailed it the second time—cooling the purée just enough, folding everything gently—it turned out beautifully light and tangy, like blackberry clouds with a hint of cream. And that colour? Pure jewel-toned drama. I now keep this one in my back pocket anytime I need a make-ahead dessert that feels like a little luxury.

WHAT MAKES THIS RECIPE SPECIAL

This mousse is what happens when summer fruit meets a bit of clever whisking. It’s…

• Airy but rich – Cream, egg whites, and purée give it that melt-in-your-mouth texture.
• Packed with flavour – The blackberries are front and centre—tart, sweet, and vibrant.
• Make-ahead magic – Perfect for dinner parties or family weekends; no stress on the day.

And no baking. Just whisk, fold, chill, done.

INGREDIENTS + WHY THEY MATTER

• Blackberries (600g) – The star. Ripe = better flavour. Frozen works if thawed first.
• Lemon juice (½) – Balances sweetness and brightens the berries.
• Caster sugar (175g) – Split across the fruit and meringue. Sweet but not cloying.
• Gelatine leaves (5) – For structure. Leaves give a smoother finish than powder.
• Double cream (150ml) – Adds richness and body. Whip to soft peaks.
• Egg whites (2) – Whisked to stiff peaks for that signature mousse lift.
• To serve: whipped cream, blackberries, icing sugar – Optional, but elevates the finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No gelatine leaves? Use powdered, but follow pack instructions carefully—don’t eyeball it.
• Dairy-free? Use coconut cream instead of double cream. Texture will be slightly softer.
• Different berries? Raspberries work well too—but sieve thoroughly.
• For a grown-up twist? Add a splash of crème de cassis or Chambord to the purée.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mousse didn’t set	Gelatine wasn’t fully softened	Soak gelatine fully, stir into hot purée
Grainy texture	Didn’t sieve the berries	Always strain to remove seeds
Mousse lost fluffiness	Stirred too hard when folding	Use a big metal spoon and fold gently
Too sweet	Used underripe berries + full sugar	Taste purée and adjust sugar if needed

HOW TO MAKE MARY BERRY’S BRAMBLE MOUSSE

Cook the Blackberries
In a saucepan, combine blackberries, lemon juice, and 75g sugar. Cover and simmer for 5–8 minutes until soft. Pass through a sieve to remove seeds and return the juice to the pan. Reheat gently.

Soften the Gelatine
Soak the gelatine leaves in cold water for 5 minutes. Squeeze out the excess and stir into the hot blackberry juice until fully dissolved. Set aside to cool and slightly thicken.

Whip the Cream + Egg Whites
Whip cream to soft peaks. In another bowl, whisk egg whites to stiff peaks, gradually adding the remaining 100g sugar to make a glossy meringue.

Fold and Chill
Stir 2 tbsp of the whipped cream into the cooled blackberry mixture. Fold in the rest of the cream, then gently fold in the egg whites until evenly combined. Spoon into a large glass dish or individual glasses. Chill for 6 hours or overnight.

Serve
Top with a few extra blackberries, a dusting of icing sugar, and a dollop of whipped cream.

TIPS FROM MY KITCHEN

• I always cool the purée slightly before folding—it stops the cream from melting.
• Use a metal spoon or spatula for folding—wooden spoons knock out too much air.
• If your berries are very tart, taste the purée before adding sugar. Some batches need a bit extra.

STORAGE + SERVING

• Fridge: Keeps well for 2 days, covered tightly.
• Freezer: Not recommended—the texture changes.
• Serve with: Shortbread fingers, almond biscotti, or nothing at all—it holds its own.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen blackberries?
A: Yes! Just thaw and drain them first. You may need to simmer a bit longer.

Q: Is this safe with raw egg whites?
A: If you’re worried, use pasteurised egg whites from the shop—they whip just as well.

Q: Can I make this in advance?
A: Absolutely. It needs at least 6 hours to set, and holds beautifully overnight.

Q: Can I make this without gelatine?
A: You can try setting it with agar agar, but it will change the texture. It won’t be quite as mousse-like.

Try More Recipes:

• Mary Berry Celebration Chocolate Mousse Cake
• Mary Berry Lemon Mousse
• Mary Berry Strawberry and Walnut Cake Recipe