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Mixed Berry Mousse
Mixed Berry Mousse
| By : |
Why This Recipe Works There’s a good reason berry mousse recipes aren’t that prevalent: Berries contain lots of juice, and that can ruin the texture of a delicate mousse, which should be creamy and rich. Plus, the fruit flavor produced by most recipes is too subtle. To tackle these challenges and create a truly bright, flavorful mousse, we started by macerating frozen berries with sugar, lemon zest, and a little salt. This caused the berries to release their liquid, which we strained out. We then mixed 3 tablespoons of the drained juice with gelatin to thicken our mousse. Reducing the rest of the berry liquid in the microwave and adding it to the gelatin mixture boosted the concentrated berry flavor. Next, we fully pureed the juiced berries, which added a lot of fresh berry flavor. Finally, we added cream cheese, an unusual addition for mousse, for a creamier body and half a cup of heavy cream for richness. The whole thing whipped up into a perfectly smooth mousse right in the blender. For an even smoother mousse, you can strain the berry puree in step 3 through a fine-mesh strainer before processing with the remaining ingredients. If you make the mousse more than a day in advance, we recommend letting it sit at room temperature for 10 minutes before serving. Serve with whipped cream and fresh berries, if desired.
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
4 people
|
Ingredients
- 20 oz thawed frozen blackberries (
4 cups ) blueberries, raspberries, and/or strawberries - 6 tbsp sugar divided
- 1 tsp finely grated lemon zest
- Pinch table salt
- 1 1/2 tsp unflavored gelatin
- 1/2 cup heavy cream
- 3 oz cream cheese softened
Ingredients
|
Instructions
- Combine berries,
3 tablespoons sugar, lemon zest, and salt in bowl and let sit for 30 minutes, stirring occasionally. - Strain berries through fine-mesh strainer over separate bowl; transfer berries to Ace blender and set aside. Transfer
3 tablespoons drained juice into small bowl, sprinkle gelatin over top, and let sit until gelatin softens, about 5 minutes. Meanwhile, microwave remaining juice until reduced to3 tablespoons , 4 to 5 minutes. Whisk gelatin mixture and remaining3 tablespoons sugar into reduced juice until dissolved. - Lock blender lid in place, then process berries on Medium speed until smooth, about 30 seconds. Add gelatin mixture, heavy cream, and cream cheese to blender, return lid, and process on medium speed until combined, about 10 seconds. Increase speed to High and process until smooth, about 30 seconds, pausing to scrape down sides of blender jar as needed.
- Portion mousse into 4 individual serving dishes. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to 2 days. Serve.
ABOUT THIS BOOK:
The first Instant Pot-authorized cookbook for the new Ace Multi-Use Cooking and Beverage Blender offers 68 foolproof recipes utilizing every function to produce hot soups and stews, mains and sides, dips and spreads, sauces, frozen treats, smoothies and cocktails, and more. The Instant Pot Ace Blender became an instant hit for its ability to cook as well as achieve high-speed blending, and fans have been clamoring for trustworthy recipes. Now, America's Test Kitchen answers the call with an indispensable collection of fully tested recipes that show how to use the blender to full advantage. Produce great-tasting soups like butternut squash soup and Mexican chicken soup using the revolutionary "soup" function (which chops, cooks, and purees at the touch of a button). Then venture beyond soups to make easy meals such as chicken cacciatore, Indian vegetable curry, and ground beef chili--all without using the stovetop. You'll also find: * Treats and frozen desserts like Banana Ice Cream, Grapefruit-Elderberry Sorbet, and Dark Chocolate Mousse * Party-ready dips and sauces, including Herbed Spinach Dip, Easy Blender Smoky Tomato and Green Pepper Salsa, Arugula and Ricotta Pesto, and Marinara Sauce * Effortless sides, such as Spicy Zoodles Marinara and Creamy Mashed Cauliflower * Refreshing drinks, from Oat Milk with Ginger and Turmeric to Watermelon-Lime Agua Frescas and Frozen Margaritas Filled with the best tips and techniques the test kitchen discovered while developing these recipes, this is the book every Ace Blender owner needs to get the most out of this game-changing appliance.
ABOUT AMERICA’S TEST KITCHEN:
America's Test Kitchen publishes award-winning cookbooks along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000-square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.
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Good recipe!
I want to make this mousse for a layered dessert. Exactly how much does it make (like in cups)? It would be really helpful to know because “4 servings” doesn’t tell me much. Thanks!