2 ratings

Bramble Mousse Recipe


Bramble Mousse

Light and fresh, with enough cream to make it indulgent, this dessert is perfect anytime of the year that fresh fruit is available. Traditionally in Ireland, bramble mousse is based on freshly foraged blackberries from the bramble (hence the name). This recipe works well for any fruit in season at the time, whether strawberries, blueberries, raspberries, rhubarb, or even stone fruit like peaches though freshly picked fruit gives the best flavor. 

A mousse is a French word that means lather/foam and incorporating air to make it light. In this recipe, air is incorporated into heavy whipping cream and egg whites to give a light texture. Gelatin sets this mousse so that it will not separate and will keep its even texture. In this version, I used blackberries for the mousse with a lavender whipped cream for garnish.


For the mousse:

  • 1 pound fresh blackberries or other seasonal fruit, cleaned
  • Juice of 1 lemon
  • About ½ cup sugar, to taste
  • 1 tablespoon powdered gelatin, unflavored
  • 4 tablespoons cold water
  • 2/3 cup cold heavy cream, whipped
  • 2 egg whites, whipped

For the garnish:

  • ½ cup heavy cream whipped with powdered sugar and fresh lavender leaves, to taste
  • 6-8 whole blackberries or other seasonal fruit


For the mousse:

In a medium saucepan over medium heat, bring to simmer the blackberries, the lemon juice, and sugar. Simmer for about 10 minutes, while gently mashing with a potato or other hand masher.

In a small bowl, bloom the gelatin by sprinkling over the 4 tablespoons cold water; let sit for 10 minutes to dissolve. Pass the hot fruit purée through a sieve/strainer into a large mixing bowl using a wooden or silicone spoon. Make sure to scrap the underside of the strainer where a lot gets hung up. Quickly add the dissolved gelatin to the hot fruit and whisk until all of the gelatin has dissolved, leaving not chunks. Taste for desired sweetness and add more sugar in small amounts while whisking until dissolved. (Remember to be conservative doing this: As food gets colder, we taste things as much sweeter. So hold back a bit on the sugar. You want just enough so it takes the edge off any tartness of the fruit.) Put aside, and allow to cool. 

In a small/medium bowl, whip the cold heavy cream to medium-stiff peaks. Gently fold, in 1/3 increments, into the cooled fruit-gelatin mixture.

In a small/medium bowl, using clean beaters, whip the egg whites to a stiff peak. Gently fold, in 1/3 increments, into the mixture until uniform. Portion into cups, about 6-8 depending on desired serving size. Cover with plastic wrap and set in refrigerator for at least 1-2 hours.

For the garnish:

To serve, top each mousse with a small dollop of whipped cream and a piece of fruit.