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Blackberry Mousse


  • 100g frozen blackberry – defrosted

  • 2tsp lemon juice

  • 20g caster sugar

  • 4g gelatin sheet

  • 150g plain yogurt

  • 50ml whipping cream – kept chilled

  • Fresh blackberries

  • Mint leaves

  • Whipped cream


  1. Soak gelatin in ice water for 10mins until soften.

  2. Blend blueberries and lemon juice together. Transfer into a saucepan, add in sugar and cook over low fire until sugar dissolves.

  3. Remove pan from heat. Squeeze dry gelatin and stir into mixture. Transfer mixture into a mixing bowl.

  4. In another mixing bowl, whisk cream till ready.

  5. Whisk yogurt into blueberry, followed by whipped cream.

  6. Pour mixture into prepared cups and chill for 2-3hrs until set. Decorate with blueberries, mint leaves and a scoop of whipped cream.

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