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Blackberry foam

Blackberry foam

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  • 2 milk chocolate bars
  • 100 gr mure
  • 2 tablespoons sugar
  • 200 ml liquid cream

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Blackberry mousse:


The blackberries with the sugar are boiled for 10 -15 minutes until they soften and leave to cool. They are put in strainers. Whip the cream and mix with the blackberries.

Serve on chocolate.

Tips sites


You can also use berries

Chocolate mousse & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of chocolate mousse I have been asked many times. I kept saying it, but I never found the right time. So now I'm stubborn and I said I'll do it, sir, if people ask for it :). My chocolate mousse recipe contains egg whites and whipped cream in the composition, I've been doing this for a long time and I think it comes out the best. Of course there are many recipes, some more different than others.

For those who have a problem consuming raw egg whites, they can omit them and can prepare the chocolate mousse only with whipped cream. You can also beat the egg whites with the sugar on a steam bath to sterilize them. This chocolate mousse is good for anything. It can be consumed as such, along with fresh fruit, or it can be put in different cakes or cakes. It is extremely tasty, simply melts in your mouth and is the perfect dessert for chocolate lovers.

The perfect chocolate for this recipe is the bitter one. It must have a high cocoa content, at least 70-75%. Do not think that the chocolate foam will turn bitter. On the contrary, it will have only a rich taste of chocolate and will be sweet enough. Do not use milk chocolate because the recipe is not suitable for it. However, I promise to come back with a milk chocolate mousse recipe.

To serve as such, put the mousse in cups or small cups, using a pos and decorate them with grated chocolate, cocoa, or powdered sugar. Before being consumed, the chocolate foam must be left in the refrigerator for at least 4 hours or preferably overnight. The mouse has a rich taste, a fine and airy texture and is the perfect dessert for the holiday hour.

Blackberry foam

I was scared that summer would pass and I wouldn't eat blackberries !! But it wasn't like that, because the strong Buni went to pick blackberries and brought some giant blackberries. I think he fought with the bear for them! After devouring half a bucket under the pretext that I am pregnant and blackberries are an important source of iron, I thought it would be nice to share blackberries with loved ones in the form of mousse.

No joke, blackberries are extremely important foods for your health, as they prevent various forms of cancer and help the proper functioning of the stomach and facilitate intestinal transit, due to its high fiber content. So it's worth trying the recipe, I say!

For blackberry mousse you need:
& # 8211 600 gr of blackberries
& # 8211 6 egg whites
& # 8211 3 tablespoons sugar
& # 8211 an envelope of gelatin

If you have a food processor that also removes the seeds, use it with confidence for blackberries. If not, that's it, do the same: put the blackberries in a blender until a puree is made, which we then pass through a sieve to remove the seeds.

The next operation: soak the gelatin in a little water until it swells. Then melt the gelatin in a bain-marie, without letting it boil !! Beat the egg whites until stiff, add the sugar only at the end. That being said, mix the blackberry puree with the egg foam and melted gelatin. Pour the foam into cups and let cool.

For appearance but also for taste, you can put muesli, chocolate balls, coconut, etc. on the bottom of the cup.

Blackberry Mousse - Recipes

For the countertop we need:
4 eggs,
50 g sugar,
40 g Cream Chocolate Ole,
esenta de rom.

For chocolate mousse we need:
200 g White chocolate,
350 ml liquid cream,
6 g gelatine.

For blackberry mousse we need:
200 g White chocolate,
250 g blackberries,
350 g liquid cream,
10 g gelatine.

Chocolate glaze :
150 g sugar,
50 g cocoa,
100 ml liquid cream,
100 ml the water,
1 teaspoon jelly.

Separate the egg whites from the yolks and beat with the sugar and a pinch of salt, like meringue.
Then add a yolk and beat a little after each.
At the end, add the Chocolate Ole Cream and beat a little more until smooth.
Pour the dough into a 20/20 cm tray lined with baking paper.
Bake on medium heat (180 degrees) for about 25-30 minutes. Press the countertop with your finger, if the depression disappears immediately, it means that it is baked. Leave to cool.

Chocolate mousse :
We soak the gelatin in 4 tablespoons of cold water. Melt the chocolate together with 150 ml of whipped cream. Homogenize and leave to cool. When it has reached a bearable temperature on the finger, add gelatin and mix until it dissolves. Put in the fridge until completely cooled, then add the rest of the whipped cream, with movements from bottom to top.

Blackberry foam:
It is prepared as a white chocolate mousse, and at the end we incorporate the blackberry puree. I pureed the blackberries in a blender, then passed them through a sieve, so that they had no seeds.

Chocolate glaze :
We mix the cocoa with sugar, then we "dissolve" it with liquid cream and water. Put the pot on the fire and cook for about 10 minutes, until it thickens a little. Strain into any lumps and leave to cool. When it has reached a bearable temperature on the finger, add hydrated gelatin and mix.

In the cake tray in which we baked the top, lined with food foil, we start assembling. Put the first layer of white chocolate mousse, then the blackberry.

Cover with the baked and cooled countertop, wrap in foil and put in the fridge for a few hours. Put the foil on the cake aside, place the tray over the tray and turn the cake over with a firm motion. Remove the rest of the foil and cover with chocolate icing. I garnished it with whipped cream and blackberries.


1 - Insert the whip, put the sugar and eggs in the bowl and whisk 10mn / 37 ° C / vit 3 by removing the cup.

2 - Preheat the oven to 180 ° C (th6).

3 - Add the butter and mix 30sec / vit 3.

4 - Remove the whisk, add starch, salt, almond powder, yeast and mix 1mn / fast 2. Scrape the walls of the bowl with the spatula and mix again 30sec / vit 2.

5 - Pour the preparation into a loaf pan with a removable edge covered with a baking sheet and bake 15 min at 180 ° C (th6).

The foam

6 - During this time, put the blackberry jelly in the bowl and heat it 3mn / 90 ° C / vit 2.

7 - Add the agar-agar diluted in the blackberry cream and a little water, then heat 2mn / 80 ° C / vit 2. Reserve out of the bowl and wait for the preparation to start taking (between 30 minutes and 1 hour).

8 - When the preparation is at room temperature, insert the whisk in the cold bowl (place it in the fridge a few minutes before preparation) add the cream and vanilla sugar and whipped about 2mn30sec / vit3.5 (increase the speed gradually and always under great supervision because it can turn in butter very easily).

9 - Out of the bowl, gently mix the whipped cream with the blackberry preparation.

10 - When the biscuit is baked, unmold it. Remove the sheet of paper and place the cookie back in the pan.

11 - Pour the blackberry foam over it and refrigerate for several hours.

The icing

1 - Once the foam is firm, put the blackberry jelly in the bowl and heat 3mn / 90 ° C / speed2.

2 - Add the agar and heat 2mn / 80 ° C / speed2.

3 - Pour the icing over the foam and place in a cool place for a few hours to make it easier to remove from the mold. A few minutes before serving, pass a knife blade between the cookie and the pan and then gently remove the strapping from it.

Feel free to personalize this cake for a special occasion by writing a text on the topping using a pen or food gel, and / or garnishing it with food beads and glitter with sugar or even unleavened flowers.

  • 1 kg Blackberries
  • 250 g Powdered sugar
  • 500 g UHT fresh cream
  • 1 sachet Vanilla sugar
  • 50 g icing sugar

Clean and dry the blackberries. Reserve 330 g for decoration.

Crush the rest with a pestle. Add the sugar and strain to remove the seeds.

Using a whisk, whip the whipped cream, gradually incorporating the vanilla sugar.

Gently add the whipped cream (several times) to the blackberry grout.

Sprinkle with 330 g of icing sugar blackberries and mix gently.

Arrange in individual cuts, then decorate with blackberries.

Place in a cool place for at least two hours before serving.

Blackberry mousse

Wash and drain the blackberries. Reserve 330 g for decoration.

Place the others in a colander on a terrine, then mash the fruit with a pestle or puree. Sweeten everything, mix.

In a salad bowl, pour the very cold cream.

Using an electric whisk, whisk the preparation and in the meantime incorporate the vanilla sugar. Stop whipping before the mixture is too soft.

Using a wooden spatula, gradually incorporate the whipped cream with the grout.

Mix carefully as you go to get a smooth, evenly colored preparation.

In a salad bowl, sprinkle the blackberries reserved for decoration with icing sugar, mix.

In individual cups, incorporate the whipped cream. Decorate with blackberries.

Refrigerate for 2 hours. Serve with dry cupcakes.


Make this Blackberry Mousse recipe with CuisineAZ in 9 steps. To learn more about the foods in this mousse recipe, visit our food guide here.

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Blueberry and ripe mousse

As I said with the blackberry tart: fast, no hassle, delicious!
A dessert that lasted only one and a half days in front of my puppies:
-bring more, mom, let's bring a cup that we like :))))

200 gr blueberries
200 gr mure
300 gr sweetened whipped cream
3 tablespoons sugar
a tablespoon of vanilla essence
3 sheets of gelatin (about 6-7 grams)
200 ml of milk

Put the blackberries and blueberries in a bowl and put the blender. We pass until we make them well.
Initially I put in different dishes but I changed my mind :)) what a lot of work :))).

We hydrate the gelatin in 3 tablespoons of cold water.
Put the milk on the fire together with the sugar and let it boil for two minutes.
Cool, but not completely, let it hot and add the softened gelatin. Stir until completely melted.
Cool well and then add the mashed fruits.
At the end, add the whipped cream and mix well, stirring lightly.
Divide the composition into cups, bowls, bowls and let it cool overnight.
He's a good guy.

Top: 5 large eggs, 315 g flour, 250 g butter at room temperature, 300 g sugar, 8 tablespoons milk, grated peel of a large lemon, juice of one lemon, 1 tablespoon vanilla extract, 1 teaspoon baking powder
Cheese and white chocolate mousse: 500 gr cottage cheese, 200 ml liquid cream, 10 gr gelatin, 100 gr white chocolate, 200 gr blackberries
Blackberry mousse: 250 gr cream, 600 gr fresh or frozen blackberries, 4 tablespoons sugar (or to taste), 10 gr gelatin, 2 tablespoons powdered sugar
Blackberry jelly: stop a cup of blackberry puree from blackberry mousse, 1 tablespoon gelatin
In addition: 50 ml cream to cover the cake, 1 tablespoon sugar

Top: In a tall bowl, first mix the butter until smooth, add 150 g of sugar and rub until incorporated. Separate the eggs and add the 5 egg yolks, one at a time, in the butter rubbed with sugar. Put the milk and mix again until the sugar has melted and the dough acquires a fluffy and whitish consistency. Then add the vanilla, lemon peel and lemon juice and mix until incorporated. Sift the flour into which you put the baking powder and salt, and gradually add it to the dough. Separately beat the egg whites hard with a pinch of salt then add 150 g of sugar and mix until the sugar has completely melted. Add them to the dough at the end, mixing with a wooden spoon, from the bottom up. Preheat the oven to 160 degrees C, grease a round shape with oil and line with flour and pour the whole composition. Bake for about 60 to 70 minutes. When he passes the toothpick test, he is ready. Leave the countertop to cool.

Cheese and white chocolate mousse:

Put the hydrated gelatin in cold water (enough to cover it with 2 fingers) for about 10 minutes and when it has swallowed all the water, dissolve it in a steam bath or microwave for 25 seconds.
In a stainless steel saucepan, put the liquid cream and heat it over low heat. When it is hot (it does not have to boil), add the broken white chocolate pieces and let it rest for a minute, then, with the help of a whisk, mix the chocolate well until it is homogenous with the cream.
Let it cool (in the freezer for 30 minutes) or in the fridge, then mix it with the mixer until it becomes fluffy and hardens like cream.
In a bowl, mix the cheese until it becomes creamy, then add the hydrated and dissolved gelatin, mix well, then add the mixture of white chocolate and cream. At the end you put the die that you easily incorporate with a palette in the composition.
Put a countertop in a form with a removable ring then put the cheese and white chocolate mousse and level well with a spatula. There will be little space left on the edges (between the countertop and the walls of the form), so try to fill that space with mousse.
Put the chicken mousse and the second countertop over the cheese mousse and then start with the blackberry mousse.

For the blackberry mousse, the chicken died together with the sugar in a saucepan over low heat and simmer until the sugar dissolves.
Pull it off the heat and put all the resulting composition in a fine sieve to separate the pulp from the seeds. Rub with a spoon until you strain almost all the pulp. Hydrate the gelatin in lukewarm water to cover it with 2 fingers. After 10 minutes, heat it in the microwave for 25 seconds so that it dissolves well.
Mix the cream for 1 minute on low speed, then add 2 tablespoons of powdered sugar and mix until it hardens.
Add about 2/3 of the blackberry pulp and the dissolved gelatin to the cream, stop the rest of the pulp (approx. One cup) for the jelly on top. Homogenize with the mixer and pour the mousse over the second worktop.
Refrigerate the cake until the blackberry mousse hardens (approx. 40 minutes) then you can pour the remaining blackberry jelly on top.

Blackberry jelly:

Mix the remaining blackberry pulp with the dissolved gelatin (procedure explained above) then pour the jelly over the cake and level it nicely.
Let the cake coagulate well, at least 3 hours, then you can take it out of the removable circle and you can decorate it as you prefer.
Cover the edges of the cake with whipped cream and on top you can garnish with fresh blackberries.

Ingredients Blackberry and yogurt mousse cake

75 gr white flour
25 gr cocoa
50 gr powdered sugar
3.5 gr baking powder
1 small egg
50 ml milk
40 ml oil
1 salt outlet
2 egg whites
30 gr sugar fine cough

Yogurt mousse

2 egg yolks
1 small whole egg
70 gr sugar
1 sachet of vanilla bourbon sugar
1 tablespoon water
6 gr granulated gelatin
300 gr Greek yogurt (10%)
200 ml whipped cream (minimum 32% fat)

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