A fresh, light mousse cake with blackberries and vanilla, topped with plenty of fresh berries. A beautiful, simple mousse cake that suits every season.
It is very easy to make, and actually quite quick too – the waiting time while the mousse sets is what takes longest. The cake is not baked, so you just need to make room in the fridge.
The cake can happily be made the day before and decorated just before serving.
Blackberry Mousse Cake
Recipe for a blackberry mousse cake with vanilla and plenty of fresh berries.
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Ingredients
Biscuit base
- 225 g digestive biscuits
- 80 g almonds
- 125 g butter
Blackberry syrup for the blackberry mousse*
- 400 g blackberries, frozen or fresh
- 180 g caster sugar
- 1 vanilla pod
- 1/2 lemon, juice only
Blackberry mousse
- 350 ml whipping cream (38% fat)
- 250 g Greek yoghurt
- 250 ml blackberry syrup*
- 4 1/2 sheets leaf gelatine
You will also need
- Cake ring or springform tin, approx. 18–20 cm
- Cake ring or springform tin, approx. 18–20 cm
- Fresh blackberries and blueberries
- Pink chocolate pearls
- Mint or lemon balm
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Method
Biscuit base
- Melt the butter in a saucepan and turn off the heat.
- Blitz the biscuits and almonds to fine crumbs and tip them into the butter – stir well to combine.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If using a cake ring, set it on a chopping board with a sheet of baking parchment underneath and line the inside of the ring with an acetate cake collar.
- Tip the biscuit and nut mixture into the tin and press it down firmly so the whole base is covered and the mixture is well compacted.
- Chill while you make the blackberry mousse.
Blackberry syrup
- Scrape the seeds from the vanilla pod and rub them into a little of the sugar.
- Put the blackberries, sugar, vanilla seeds, vanilla pod and lemon juice in a saucepan and bring to the boil.
- Simmer over a medium heat for about 5 minutes, until the berries have completely broken down.
- Pass through a fine-mesh sieve, pressing lightly to extract all the juice – you need about 250 ml blackberry syrup.
- Pour back into a small saucepan and keep warm over a low heat while you prepare the mousse.
Blackberry mousse
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Squeeze the excess water from the gelatine leaves and stir them into the hot blackberry syrup (with the heat turned off), one at a time. Leave the syrup to cool to about 30°C.
- Meanwhile, whip the cream to soft peaks.
- Stir the yoghurt and the slightly cooled blackberry syrup together in a bowl until smooth. Add the syrup a little at a time – it is easier to combine that way.
- Fold the whipped cream into the yoghurt mixture in a couple of additions – take care not to knock too much air out of the mousse.
- Pour the mousse over the biscuit base and tap the tin gently on the worktop a couple of times to bring any air bubbles to the surface. Chill for at least 3 hours or until set – ideally overnight.
- Carefully peel the acetate collar away from the mousse cake and transfer it to a serving plate.
- Decorate the cake with fresh blackberries and blueberries – whole and halved – lemon balm and, if you like, pink chocolate pearls.
Nutrition
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Hej Dianna.
Hvilken græsk yoghurt bruger du, tænker på fedt procent?
Kan noget anderledes benyttes i stedet?
Hilsen
Nete
Hej Nete
Jeg bruger en græsk yoghurt på 10% – du kan også bruge creme fraiche på 18%.
Warm wishes, Dianna
Fantastik opskrift, smager skønt og den er nem at lave
Tror jeg har lave den 5 gange det sidste halve år
Hej Dorthe
Tusind tak for din dejlige besked – hvor gør det mig glad at høre 🙂
KH Dianna