Blackberry Mousse

Two parfait glasses of blackberry mousse with blackberries and lemon slices on top

The scarcest of all American berries is the blackberry. Count yourself lucky if you happen to have a thicket on your property or in your neighborhood. The wild blackberry is very tart; the cultivated varieties tend to be less so. All members of the blackberry tribe lend themselves to superb jams and pies. Some people dislike the large seeds the berries hide; that means more blackberries are left for us!–Julee Rosso and Sheila Lukins

Blackberry Mousse

  • Quick Glance
  • (1)
  • 15 M
  • 20 M
  • Makes 8 to 10 portions
5/5 - 1 reviews
Print RecipeBuy the The Silver Palate Cookbook: 25th Anniversary Edition cookbook

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Soak the gelatin in the cold water in a saucepan for 5 minutes. Add the orange juice, grated orange zest, and berries, and bring just to a boil, stirring. Cool to room temperature.
Beat the egg yolks and sugar in a bowl until pale yellow. Add the Cointreau and beat for another minute.
Put the egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.
Add the egg yolk mixture to the blackberry mixture and stir until well blended. Whip the heavy cream to soft peaks and fold gently into the blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve.
Garnish with a few slices of kiwi and a whole berry, or with the berries alone.
Print RecipeBuy the The Silver Palate Cookbook: 25th Anniversary Edition cookbook

Want it? Click it.


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  1. This is my go to summer berry mousse recipe, swap out the blackberries for strawberries, raspberries or blueberries. Frozen berries in the wintertime works too. You can’t go wrong with this Silver Palate recipe.

    1. I have picked many pounds of blackberries this summer. Cooked them (some with sugar and some without) and then strained all the seeds out. I would love to make this blackberry mousse but do not know how much of this seedless concentrate I should use instead of the 2 pints OR 2 bags in the recipe. Thank you for your help. I look forward to trying this recipe modification out.

      1. Brenda, how wonderful that you made your own concentrate! Alas, we didn’t test it with concentrate. And it’s not a simple substitution. The amount of sugar, how much you’ve reduced the concentrate, even the small amount of pectin will affect the final results. I’m sorry. I suggest using fresh blackberries so you can have success with the dish.

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