Blackberry Mousse

I found this recipe last night on a random website and I LOVE mousse and this looked so easy so I decided to try it. Oh man, I'm glad I did. Of course mousse needs to chill for a couple hours but I couldn't resist a taste and it is AMAZING! It was so easy to make too!

Only 5 simple ingredients

Puree the blackberries with the sugar and lemon juice then sieve the puree through a mesh sieve to get the seeds out

Till you end up with this

I reserved some of the puree to top the mousse in the end

Whip the cream and vanilla till stiff peaks form

Fold in the blackberry puree to the whip cream, gently. You want to keep the air in the cream.

I topped it with leftover blackberries and the puree and refrigerate for an hour or longer.

• Prep Time 15 minutes
• Total Time 15 minutes, plus chilling
• Yield Serves 8

Ingredients

• 2 cups blackberries (8 ounces total), plus more for garnish
• 1/2 cup sugar
• 1 teaspoon fresh lemon juice
• 2 cups heavy cream
• 1/2 teaspoon pure vanilla extract

Directions

1. In a blender, combine berries, sugar, and lemon juice; blend until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds; transfer 1/2 cup berry puree to a small bowl. Cover and refrigerate; reserve for topping.
2. In a large bowl, combine cream and vanilla; whip until stiff peaks form. Gently fold remaining berry puree into cream. Spoon mixture into custard cups. Cover loosely and refrigerate 1 hour (or up to overnight). To serve, drizzle blackberry fools with reserved berry puree, and garnish with blackberries.