Blackberry Mousse

The Blackberry season came very early this year , I started gathering them at the end of July.  According to tradition/Wikipaedia blackberries should not be picked after Michaelmas (29 September) as the devil has claimed them, leaving a mark on the leaves by urinating on them.   So with just a few weeks  before the devil pee pee strikes  I am trying out all of my blackberry recipes, I have also got some foraged apples so can makes some old Blackberry and Apple favourites

This is an adaptation of my Mum’s Blackberry Mousse recipe, a favourite from my childhood, though I have removed the egg yolks and replace the cream with yogurt. It is like eating a blackberry cloud  so unbelievably light and fluffy you will end up eating a lot.   If you are willing to throw caution to the wind some people have been known to eat it with a dash of double cream.

Blackberry Mousse

400g of blackberries
100g of sugar
2 tsp of powdered gelatine
1/4 pint plain yogurt
3 egg ( whites only)

  1. Puree the blackberries ( You can sieve to remove the seeds)  then warm through in a pan to not allow them to boil , dissolve the sugar in the puree. Allow to cool for 5 minutes
  2. Add the gelatin and yogurt to the warm puree and leave to begin setting after 10 minutes it should become jammy.
  3. Whisk the egg whites until stiff , fold in the blackberries -yogurt puree
  4. Pour into a large serving bowl or individual dishes and refrigerate for 12 hours
  5. Garnish with fresh blackberries

Other recipes

Homemade Cheese , Homegrown Salad dressed with Rape Seed Oil and     Blackberry VinegarApple and Blackberry Galette by you.


This entry was posted in Autumn, Desserts, Cakes and Biscuits, September, Wild Food. Bookmark the permalink.

2 Responses to Blackberry Mousse

  1. Pingback: Blackberry Mousse | Recipes Images

  2. Pingback: Blackberry Mousse – CookingWays

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