Mixed Berry Mousse


  • 20 oz thawed frozen blackberries
  • 6 tbsp sugar
  • 1 tsp finely grated lemon zest
  • Pinch table salt
  • 1 1/2 tsp unflavored ­gelatin
  • 1/2 cup heavy cream
  • 3 oz cream cheese
  • Combine berries, 3 tablespoons sugar, lemon zest, and salt in bowl and let sit for 30 minutes, stirring occasionally.
  • Strain berries through fine-mesh strainer over separate bowl; transfer berries to Ace blender and set aside. Transfer 3 tablespoonsdrained juice into small bowl, sprinkle gelatin over top, and let sit until gelatin softens, about 5 minutes. Meanwhile, microwave remaining juice until reduced to 3 tablespoons, 4 to 5 minutes. Whisk gelatin mixture and remaining 3 tablespoons sugar into reduced juice until dissolved.
  • Lock blender lid in place, then process berries on Medium speed until smooth, about 30 seconds. Add gelatin mixture, heavy cream, and cream cheese to blender, return lid, and process on medium speed until combined, about 10 seconds. Increase speed to High and process until smooth, about 30 seconds, pausing to scrape down sides of blender jar as needed.
  • Portion mousse into 4 individual serving dishes. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to 2 days. Serve.
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