Blackberry mousse and speculoos

Blackberry mousse and speculoos

How pleasant it is to take your basket and go pick up blackberries. I love these little berries.
My first idea was to make a few jars of jam. Except that here, they have the annoying habit of cutting everything, just when they are ripe. A massacre !
As a result, I came back almost empty-handed. Just a bowl… Really nothing to make jam. But the small amount of mash I got still allowed me to make a good dessert.

You will see, there is nothing easier to make than a fruit mousse. Of course, we could present it in a glass. But it’s even more appetizing using a nice mold, like that one specially designed for red fruits. In a snap of the fingers, a simple little mousse then takes on the appearance of an elaborate cake.

The surprise is to discover pieces of speculoos inside. The marriage is excellent.

Blackberry mousse and speculoos:

190g blackberry purée
60g of sugar
5 g gelatin (2.5 sheets)
190 g full cream

To obtain the blackberry purée, blend approximately 400/500 g of blackberries (they are more or less juicy) then filter them through a strainer to keep only the juice. Press down well with the back of a spoon.

Put the gelatin in a bowl of cold water for about 10 minutes.

Whip the cold cream into whipped cream.
To book.

Heat half of the blackberry purée and the sugar. To mix together.
Add the well-drained gelatin. To mix together.
Add the rest of the puree.
Leave to cool, before adding the whipped cream.

Blackberry mousse and speculoos

Cut the speculoos so that they fit into the mold.

Divide everything into 6 moulds, adding 2 pieces of speculoos inside. Finish with a third piece of speculoos. (I had a little bit of foam left. I put it in a small glass in the fridge).

Reserve in the freezer for a few hours.
Unmold right out of the freezer and leave to thaw for about 2 hours in the fridge.

Blackberry mousse and speculoos

To finish: the mold that I used is very pretty, on the other hand, I really struggled to unmold. The sphere shape makes things a bit tricky. But maybe I’m doing it wrong.
You can of course use other types of molds.

The same recipe can be made with other red fruits, even frozen ones.

You can prepare them in advance, all you have to do is take them out of the freezer and unmold them almost at the last moment.

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