Creamy Berry Mousse: A Refreshing Treat in Just 10 Minutes
This Berry Mousse is the ultimate dessert for berry lovers. Made with a blend of raspberries and blueberries, it’s creamy, light, and packed with fruity flavors. Perfect for a quick yet indulgent treat, this mousse comes together in just 10 minutes and sets beautifully in the fridge. Ideal for family gatherings or a refreshing summer dessert!
What Is Berry Mousse?
Berry mousse is a light, fluffy dessert made by combining fresh fruit purees with whipped egg whites and cream. The mousse is usually chilled until it firms up, offering a creamy texture with a burst of fruity goodness. It's a popular dessert for summer gatherings due to its refreshing taste and vibrant colors.
Why Everyone Will Love This Recipe
- Fresh and fruity: The combination of raspberries, blueberries, and cream is a sweet, tangy delight.
- Light yet indulgent: With a mousse texture that’s airy and smooth.
- Quick prep: Ready in just 10 minutes (plus 6 hours of chilling time).
- Customizable: Add a splash of rum or leave it out for a family-friendly version.
This mousse is easy to prepare, rich in flavor, and looks beautiful in individual servings.
Pro Tips for the Best Berry Mousse
- Use fresh fruit: Fresh raspberries and blueberries give the best flavor and color. If you’re using frozen berries, make sure to thaw them completely and drain excess liquid.
- Gelatin is key: Don’t skip the gelatin; it helps give the mousse its perfect, creamy texture.
- Perfect meringue: Beat the egg whites until they are stiff and shiny for the lightest mousse.
- Chill it well: Let the mousse set in the fridge for at least 6 hours for the best consistency.
Frequently Asked Questions
Can I Make This Mousse Without Rum?
Yes, you can easily omit the rum for a non-alcoholic version of this dessert. The flavor will still be fantastic!
How Can I Make the Mousse Even More Creamy?
For an even richer mousse, try using whipping cream instead of fresh cream, or mix in a little bit of mascarpone cheese.
Can I Use Other Berries for This Recipe?
Definitely! You can substitute the raspberries and blueberries with strawberries, blackberries, or any other fruit puree of your choice.
How Do I Get the Mousse to Set Properly?
Make sure the gelatin is fully dissolved and the mixture is chilled for at least 6 hours. This ensures the mousse has the right texture.
Can I Make This Ahead of Time?
Absolutely! This mousse can be made the day before you plan to serve it. Just store it in the fridge, and it'll be ready when you are!
How to Store Berry Mousse
After preparing and setting the mousse, store it in the fridge in an airtight container. It will keep for up to 3 days. Be sure to cover the mousse if you're making it in advance to prevent it from absorbing any odors in the fridge.
How to Freeze Berry Mousse
We don't recommend freezing this mousse as it may alter its texture. The cream and meringue could separate, resulting in a less smooth consistency once thawed. It’s best enjoyed fresh after a few hours of chilling.
Ingredients
How to Make Berry Mousse
In a small bowl, add the gelatin sheets and enough water to cover them. Let them soak for a few minutes to soften.
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In a small bowl, add the gelatin sheets and enough water to cover them. Let them soak for a few minutes to soften. In a food processor, blend the raspberries and blueberries until smooth.
In a food processor, blend the raspberries and blueberries until smooth.
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Pass the puree through a fine sieve to remove seeds and residue, collecting the smooth puree in a saucepan.
Pass the puree through a fine sieve to remove seeds and residue, collecting the smooth puree in a saucepan.
Add 1 tbsp of sugar to the fruit puree and heat gently in a saucepan, stirring occasionally over low heat.
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Add 1 tbsp of sugar to the fruit puree and heat gently in a saucepan, stirring occasionally over low heat.
Once the fruit mixture is heated, add the soaked gelatin and rum (if using). Stir to combine and remove from heat.
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Once the fruit mixture is heated, add the soaked gelatin and rum (if using). Stir to combine and remove from heat.
In a separate bowl, beat the egg whites using an electric mixer until stiff peaks form. Combine the water and remaining sugar in a saucepan. Heat over low heat until the syrup reaches 121°C (250°F) or begins to bubble on the surface.
Gradually pour the sugar syrup into the whipped egg whites while continuing to whisk. Continue beating until the egg whites are firm, shiny, and cooled.
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In a separate bowl, beat the egg whites using an electric mixer until stiff peaks form. Combine the water and remaining sugar in a saucepan. Heat over low heat until the syrup reaches 121°C (250°F) or begins to bubble on the surface.
In a separate bowl, whip the fresh cream with an electric mixer until stiff peaks form.
Gradually pour the sugar syrup into the whipped egg whites while continuing to whisk. Continue beating until the egg whites are firm, shiny, and cooled.
Gently fold the fruit puree into the whipped cream using a spatula, then fold in the meringue. Be careful not to deflate the mixture.
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In a separate bowl, whip the fresh cream with an electric mixer until stiff peaks form.
Spoon the mousse into serving glasses and refrigerate for at least 6 hours to allow it to set.
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Gently fold the fruit puree into the whipped cream using a spatula, then fold in the meringue. Be careful not to deflate the mixture.
Once set, decorate the mousse with fresh berries and mint before serving.
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