Blackberry Mousse Cake Recipes

NO-BAKE BLACKBERRY TART

Steps:

• *Note: Please watch the recipe video!

BLACKBERRY MOUSSE CAKE

Steps:

• Prepare an 8in loose-bottomed cake tin about 1 1/2" in deep.
• For the base, crumble the crackers to fine crumbs in a food processor, add the melted butter and process again. Press these evenly into the base of the tin using your fingers.
• To make the mousse, cut the gelatin into strips, place in a medium bowl, cover with cold water and leave to soak for 5 minutes, then drain. Pour over 3 tablespoons of boiling water and stir to dissolve (if necessary, set the bowl over a little simmering water and heat gently).
• Briefly whiz the blackberries, cream, sugar and lemon juice in a blender to a purée, then pass through a sieve into a medium bowl. Very gradually stir the blackberry cream into the gelatin solution, then pour this on top of the cracker base using the back of a spoon as a chute to avoid disturbing the crumbs. Cover with plastic wrap and refrigerate for half a day or overnight until set.
• Just before serving, decorate with extra blackberries. Run a knife around the collar and remove it, then serve the cake in slices with more blackberries, if wished.

BLACKBERRY MOUSSE SPONGE CAKES

Steps:

• Preheat oven to 350°.
• Spray an 18-×-13-inch rimmed baking sheet with nonstick cooking spray. Line with parchment paper, and spray again. Set aside.
• In a small bowl, combine sugar and orange zest, whisking to blend. Set aside.
• In another small bowl, combine cake flour, baking powder, and salt, whisking well. Set aside.
• In a large mixing bowl, beat egg yolks at high speed with an electric mixer until very light. Gradually add sugar mixture, beating to combine. Add hot water and vanilla extract, beating until incorporated. Gradually add flour mixture, beating until incorporated. Set aside.
• In another mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Add to cake batter, folding gently until combined. Spread batter into prepared pan, smoothing to create a level surface.
• Bake until edges are light golden brown and a wooden pick inserted in the center of cake comes out clean, approximately 10 minutes. Let cake cool completely in pan.
• Using a 2-inch round cutter, cut 33 circles from cake.
• Place Blackberry Mousse in a piping bag fitted with a large open-star tip (Wilton #1). Pipe mousse decoratively onto 11 cake circles. Top each with another cake circle, and pipe with mousse. Repeat with remaining cake circles and mousse.
• Garnish each with an orange curl, if desired.
• In a large bowl, beat cream at high speed with an electric mixer until thickened. Add preserves, 1 tablespoon at a time, until desired color is achieved.
• Refrigerate in a covered container until needed.

BLACKBERRY CAKE FILLING

Steps:

• Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, stirring constantly, until sauce is heated through and thickened, about 1 minute.

BEST BLACKBERRY MOUSSE

Steps:

• Blend the blackberries in a food processor with hot water until smooth. Pro tip - The hot water will ensure the seeds blend too.
• Strain through a sieve or mesh. Then add the sugar and salt. Combine well.Pro tip - straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.
• Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heatPro tip - if you choose to reduce the puree, you will need to double the number of blackberries in the recipe to make 6 servings.
• Combine the gelatin with the water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightlyPro tip - if you have any white scum on top of the melted gelatin, take it out with a spoon.
• Add the melted gelatin to the blackberry puree. The best way to do this is to add a few tablespoons of puree to the gelatin. Then combine the two.Pro tip - adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
• In the bowl of a stand mixer with the whisk attachment - whip the cream with vanilla extract until stiff peaks.
• Then, gently combine the whipped cream and blackberry mixture until you have no more white streaks. This is your blackberry mousse ready
• Divide the mousse evenly between 6 individual glasses. Pro tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
• Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
• For garnish, you can top with whipped cream and blackberry. I used a fresh blackberry on each.
• Enjoy!

NO BAKE BLACKBERRY CHEESECAKE

Steps:

• In a large bowl, stir together graham cracker crumbs and melted butter until well mixed. If you are using whole graham crackers, simply add the crackers into a food processor and process until fine crumbs form.
• Press the crumb mixture firmly into a parchment lined 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.
• In a large mixing bowl, add heavy cream and whip with a stand mixer or hand mixer until stiff peaks form, about 3-4 minutes. Set aside.
• In a medium mixing bowl, use the mixer to combine cream cheese, sugar, lemon juice, lemon zest, and vanilla extract until evenly combined.
• In a small mixing bowl, add 1/4 cup of water and 1 pack (15 ml) gelatin powder on top and let it sit for 3-4 minutes (or according to package instructions). Then, microwave on high for 15 seconds or warm up the jar in a hot water bath for 1 minute and stir well until gelatin is completely dissolved
• Add the dissolved gelatin and half of the whipped cream to the cream cheese mixture and stir until well combined. Pour the filling into the cooled crust and smooth out the surface using a small icing spatula. Refrigerate for at least 1 hour to set or freeze for at least 15 minutes.
• Add 1 cup blackberries in a blender and blend until smooth, about 1 minute. If you prefer a smoother filling, strain the blackberry puree through a mesh sieve and discard the seeds.
• Dissolve the second pack of gelatin powder in the remaining 1/4 cup water (using the same method as above).
• Add the dissolved gelatin and blackberry puree into the remaining whipped cream and mix with a hand mixer or spatula until evenly combined.
• Pour the blackberry mousse filling over the cooled cheesecake filling and smooth out the surface using a small icing spatula. Refrigerate for at least 6-8 hours or overnight to set completely. The longer the better it will set.
• Garnish with the remaining 1/2 cup blackberries on top and serve.