Blackberry mousse

Go wild and try foraging your own blackberries for Rachel Allen's pink and creamy autumnal mousse
By Rachel Allen
Blackberry mousse
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes plus chilling
  • Prep Time: 5 minutes
  • Effort: easy


  • 450 g blackberries
  • 110 g caster sugar
  • 1 tsp powdered gelatine
  • 300 ml double cream, or regular cream

To decorate

  • icing sugar, for dusting
  • sprig of mint


1. Place the blackberries in a large saucepan and add the sugar and 2 tablespoons of water. Cook over a low heat for 10'12 minutes or until the berries are soft.

3. Pour 1 tablespoon of water into a small bowl, sprinkle over the powdered gelatine and set aside for 5 minutes.

2. Push the blackberries through a large sieve set over a bowl, making sure all the seeds are left behind. Remember to scrape the underside of the sieve to collect as much liquidised fruit as possible.

4. Pour the blackberry purée into a saucepan and add the soaked gelatine. Stir over a low heat for 2'3 minutes or until the gelatine has dissolved.

5. In a separate bowl, whip the cream until it forms stiff peaks then gently fold in the purée. Pour into a serving bowl, pretty glasses or old-fashioned tea cups, then cover with cling film and chill overnight or for 2'3 hours until set.

6. Sprinkle a few blackberries on top just before serving, then dust with icing sugar and decorate with a sprig of mint.

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