in the kitchen

in the kitchen

Monday, April 22, 2013

Blackberry Mousse

Light and refreshing, this dessert is easy and has just a few ingredients. You can substitute raspberries or blueberries for the blackberries with no adjustments necessary.
Blackberry Mousse
2 cup blackberries
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon lemon zest
2 egg yolks
5 tablespoons sugar, divided
1/4 teaspoon salt, divided
3/4 cup cream
1/2 teaspoon almond extract
2 egg whites
Combine blackberries, honey, lemon juice and zest in a blender container. Blend until very smooth. Pour into a small sauce pan and bring to a boil over medium high heat. Reduce heat to maintain a simmer. Beat the egg yolks in a small dish. Temper them by adding several tablespoons of the hot berry mixture to the yolks while stirring. Pour into the sauce pan while stirring constantly. Continue to cook and stir until mixture returns to a boil plus 3 minutes longer. Remove from heat and allow to cool completely. Beat cream to stiff peaks. Stir in 2 tablespoons sugar, half the salt and the almond extract, then set aside. With a clean bowl and beater, beat the egg whites to soft peaks, continue to beat while adding 3 tablespoons sugar and the remaining salt. Beat to stiff, glossy peaks. Fold the blackberry mixture, the cream and the egg whites together gently. Place in individual serving dishes and chill for at least two hours.
Hints: Use more or less honey to begin depending on how sweet the berries are. You can use frozen berries--thaw them out before blending with the honey and lemon. Use orange juice and zest if you like or even grapefruit. You can use powdered egg whites if you are worried about using the raw ones. I have found the egg whites will destabilize by the time I get the cream whipped, so I do them last. Be sure that the bowl and beater(s) are free of any of the whipped cream fat because that will stop them from achieving their maximum volume. I put the berry mixture in the fridge to cool it quickly. It can be made a day ahead if you like. This recipe doesn't use any gelatin and so the mousse will be quite soft and fluffy. Try this Chocolate Mousse recipe for another flavor bonanza in a stiffer texture.
This is a delightful Spring or Summer dessert. With just a bit of work, the senses can be tickled pink. (Thanks for modeling Sophie!)

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