Ingredients:
2 cups fresh blackberries (plus extra for garnish)
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1 teaspoon unflavored gelatin (optional, for a firmer mousse)
2 tablespoons water (if using gelatin)
Directions:
In a small saucepan, combine blackberries, granulated sugar, and lemon juice. Cook over medium heat until the berries break down and form a sauce, about 5-7 minutes.
Strain the mixture through a fine mesh sieve to remove seeds. Let the puree cool completely.
If using gelatin, dissolve it in 2 tablespoons of water and let it bloom for 5 minutes. Gently heat until melted and mix into the cooled blackberry puree.
In a large bowl, whip the chilled heavy cream and powdered sugar until soft peaks form.
Gently fold the blackberry puree and vanilla extract into the whipped cream until fully combined.
Spoon the mousse into serving glasses or cups and refrigerate for at least 2 hours to set.
Garnish with fresh blackberries and a sprig of mint before serving.
Notes:
For a sweeter mousse, adjust the sugar in the puree to taste.
Serve with a dollop of whipped cream or a drizzle of blackberry sauce for extra indulgence.
For a layered effect, alternate mousse with crushed cookies or sponge cake in the serving cups.
