This delicious Mary Berry Bramble Mousse is a quick and creamy dessert that’s perfect for any occasion. With a light, airy texture and fresh blackberry flavor, it’s simple to make using common ingredients. You can easily prepare it ahead, making it a stress-free, crowd-pleasing treat for family or friends.
This Bramble Mousse Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed:
- 600g blackberries
- Juice of ½ lemon
- 175g caster sugar
- 5 gelatine leaves
- 150ml double cream (pouring)
- 2 egg whites
To Serve:
- 50g blackberries
- Icing sugar (for dusting)
- 100ml whipped cream
How To Cook Bramble Mousse:
- Prepare the dish: You will need a 1.1-litre (2-pint) glass dish or 6 small serving dishes.
- Cook the blackberries: Place the blackberries, lemon juice, and 75g of the caster sugar into a saucepan. Stir, cover, and simmer for 5–8 minutes until softened. Pass the mixture through a sieve to remove the seeds and return the juice to the pan. Reheat until hot.
- Soften the gelatine: Soak the gelatine leaves in cold water for 5 minutes. Squeeze out the excess water, then stir them into the hot blackberry juice until dissolved. Set aside to cool and thicken slightly.
- Whip the cream and egg whites: Whip the double cream to soft peaks. In a separate bowl, whisk the egg whites, gradually adding the remaining 100g of caster sugar, until the mixture forms stiff peaks, like meringue.
- Combine the ingredients: Gently stir 2 tablespoons of the whipped cream into the blackberry mixture. Carefully fold in the rest of the cream and the egg whites until smooth and evenly combined. Pour into your prepared dish(es) and refrigerate for at least 6 hours or overnight.
- Serve and garnish: Once set, decorate with a few blackberries, dust with icing sugar, and serve with whipped cream.
Recipe Tips
- Use ripe blackberries: Choose fresh, ripe blackberries for the best flavour. If they’re too tart, the mousse may not taste as sweet as you expect.
- Soften gelatine properly: Make sure to fully soften the gelatine leaves in cold water before adding them, or they won’t dissolve correctly.
- Fold gently: When adding the egg whites and cream, fold gently to keep the mousse light and airy. Don’t stir too hard or it will lose its fluffiness.
- Whisk egg whites carefully: Whisk the egg whites slowly and add the sugar gradually to get stiff peaks. Rushing this step can result in a runny mousse.
- Chill long enough: Let the mousse chill for at least 6 hours or overnight so it sets properly. Cutting the chill time short may lead to a runny texture.
How To Store Leftovers
Let the leftover Bramble Mousse cool to room temperature before refrigerating. Once cooled, cover the mousse with cling film and store in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 cup (76g)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 7g
- Cholesterol: 15mg
- Sodium: 80mg
- Total Carbohydrate: 27g
- Dietary Fiber: 0g
- Sugars: 22g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Celebration Chocolate Mousse Cake
- Mary Berry Lemon Mousse
- Mary Berry Chocolate Steamed Pudding
- Mary Berry Chocolate Chip Cheesecake
- Mary Berry Passion Fruit and Orange Cheesecake
Mary Berry Bramble Mousse
Description
This delicious Mary Berry Bramble Mousse is a quick and creamy dessert that’s perfect for any occasion. With a light, airy texture and fresh blackberry flavor, it’s simple to make using common ingredients. You can easily prepare it ahead, making it a stress-free, crowd-pleasing treat for family or friends.
Ingredients
To Serve:
Instructions
- Prepare the dish: You will need a 1.1-litre (2-pint) glass dish or 6 small serving dishes.
Serve and garnish: Once set, decorate with a few blackberries, dust with icing sugar, and serve with whipped cream. - Cook the blackberries: Place the blackberries, lemon juice, and 75g of the caster sugar into a saucepan. Stir, cover, and simmer for 5–8 minutes until softened. Pass the mixture through a sieve to remove the seeds and return the juice to the pan. Reheat until hot.
- Soften the gelatine: Soak the gelatine leaves in cold water for 5 minutes. Squeeze out the excess water, then stir them into the hot blackberry juice until dissolved. Set aside to cool and thicken slightly.
- Whip the cream and egg whites: Whip the double cream to soft peaks. In a separate bowl, whisk the egg whites, gradually adding the remaining 100g of caster sugar, until the mixture forms stiff peaks, like meringue.
- Combine the ingredients: Gently stir 2 tablespoons of the whipped cream into the blackberry mixture. Carefully fold in the rest of the cream and the egg whites until smooth and evenly combined. Pour into your prepared dish(es) and refrigerate for at least 6 hours or overnight.
Notes
- Use ripe blackberries: Choose fresh, ripe blackberries for the best flavour. If they’re too tart, the mousse may not taste as sweet as you expect.
- Soften gelatine properly: Make sure to fully soften the gelatine leaves in cold water before adding them, or they won’t dissolve correctly.
- Fold gently: When adding the egg whites and cream, fold gently to keep the mousse light and airy. Don’t stir too hard or it will lose its fluffiness.
- Whisk egg whites carefully: Whisk the egg whites slowly and add the sugar gradually to get stiff peaks. Rushing this step can result in a runny mousse.
- Chill long enough: Let the mousse chill for at least 6 hours or overnight so it sets properly. Cutting the chill time short may lead to a runny texture.
Mary Berry Bramble Mousse