Blackberry Purée Mousse Cake

Use Purée Blackberry, Frozen, Boiron (1kg) to make this recipe. Blackberry purée makes a mousse cake with an even colour and a clean berry flavour. This version sets the fruit base with gelatine, then folds in softly whipped cream so the mousse stays light enough to slice.

At a glance

• Yield: 8
• Preparation: 35 minutes
• Cooking: None
• Chilling or freezing: 6 hours

Purée Blackberry, Frozen — Boiron (1kg)

£23.21

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Ingredients

• 350g blackberry purée, thawed
• 75g caster sugar
• 5 gelatine leaves, about 10g
• 300ml double cream
• 1 tsp lemon juice
• 150g digestive biscuits
• 60g unsalted butter, melted
• Fresh blackberries to serve, optional

Method

1. Line the base of a 20cm springform tin. Crush the biscuits, mix with melted butter and press into the tin. Chill.
2. Soak the gelatine in cold water. Warm 100g of the purée with the sugar until steaming, then remove from the heat and dissolve the squeezed gelatine in it.
3. Stir in the remaining purée and lemon juice. Cool until the mixture begins to thicken but has not set.
4. Whip the cream to soft peaks and fold it into the blackberry mixture in three additions.
5. Pour over the biscuit base, level the top and chill for at least six hours before unmoulding.

Why this recipe works

A measured purée gives predictable liquid content, which matters when setting a mousse. Cooling the fruit mixture before folding protects the whipped cream, while gradual folding keeps enough air for a soft rather than rubbery slice.

Practical tips and variations

• Do not boil gelatine because excessive heat weakens its setting power.
• For a smooth edge, warm the outside of the tin briefly with a hot cloth before releasing it.
• Taste before adding all the sugar, especially if the purée is sweetened.

Serving and storage

Cover and refrigerate for up to two days. Keep it chilled until 15 minutes before serving.

Frequently asked questions

Can I use powdered gelatine?

Yes. Use the equivalent setting quantity stated on the packet for about 650ml of mixture.

Why did my blackberry mousse split?

The fruit base was probably too warm when the cream was folded in. Let it cool and thicken slightly first.

Can I freeze blackberry mousse cake?

Yes. Freeze it well wrapped, then thaw overnight in the fridge before releasing the tin.