Blackberry Mousse

To make blackberry mousse from scratch, start by cooking 2 cups of fresh blackberries with 0.25 cup of granulated sugar and 1 tbsp of lemon juice over medium heat for 5-7 minutes. Strain the mixture to remove seeds and let it cool. Then, whip 1 cup of heavy cream with 0.25 cup of powdered sugar and 1 tsp of vanilla extract until stiff peaks form. Gently fold in the cooled blackberry puree, spoon into dessert cups, and refrigerate for at least 2 hours to set.

Yes, blackberry mousse is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Just ensure that any additional toppings or garnishes you use, such as whipped cream or mint leaves, are also gluten-free.

If you're looking for a lighter alternative to heavy cream in blackberry mousse, you can use coconut cream or a dairy-free whipped topping. For a lower-fat option, consider using Greek yogurt, but keep in mind that it will change the texture and flavor of the mousse.

Leftover blackberry mousse can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or transfer it to an airtight container to maintain its freshness and prevent it from absorbing any odors.

Blackberry mousse pairs beautifully with light desserts like lemon sorbet or vanilla ice cream. You can also serve it alongside a slice of almond cake or with fresh fruit salad for a refreshing contrast. For a more decadent option, consider pairing it with chocolate cake or brownies.