Blackberry and Lemon Mousse

I’ve never grown out of loving mousse. When I was a kid it was a huge treat to have shop-bought dessert and I always chose mousse. We live near some fields with huge blackberry bushes so in late summer and autumn we gather up hundreds of blackberries to use in desserts and smoothies. Free food that becomes a sweet treat is perfection. It’s incredibly easy to make your own mousse and this luminous pink creation is a tart, sweet and fresh delight.

Serves 2 Adults & 2 Kids

300g blackberries
75g icing sugar
1 lemon zest and juicef3e62a
4 large mint leaves
300ml double cream
whole blackberries and a little chopped mint to garnish

  • Put the blackberries and icing sugar into a blender or food processor. Grate in the lemon zest then squeeze in the juice. Throw in the mint then whiz for a minute until you have a glossy puree.
  • Pass the puree through a sieve into a mixing bowl to remove the seeds. Add the cream to the fruit puree and whisk until you have a thick, glossy mousse.
  • Spoon into 4 small bowls, sprinkle over some fresh chopped mint, add a whole blackberry and refrigerate until ready to serve or demolish straight away.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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