Mini Blackberry Mousse Cakes (Print)
Delicate individual cakes with light blackberry mousse and glossy fruit glaze
# What You’ll Need:
→ Sponge Base
01 - 2 large eggs
02 - 0.25 cup granulated sugar
03 - 0.5 cup all-purpose flour
04 - 0.25 teaspoon vanilla extract
05 - Pinch of salt
→ Blackberry Mousse
06 - 10.5 ounces fresh or frozen blackberries
07 - 0.33 cup granulated sugar
08 - 2 tablespoons lemon juice
09 - 0.2 ounces powdered gelatin or 2 sheets leaf gelatin
10 - 1 cup heavy cream, cold
→ Blackberry Glaze
11 - 3.5 ounces blackberry puree (strained)
12 - 2 tablespoons granulated sugar
13 - 0.07 ounces gelatin (1 sheet)
→ Garnish
14 - Fresh blackberries
15 - Edible flowers or mint leaves
# How To Make:
01 - Preheat oven to 350°F. Line a 9x13-inch baking sheet with parchment paper. Beat eggs and sugar with an electric mixer until pale and thick, about 5 minutes. Gently fold in flour, vanilla, and salt until just combined. Spread batter evenly on the prepared sheet. Bake for 10-12 minutes until lightly golden and springy.
02 - Let the sponge cool completely. Cut out 8 circles using a 2.5-inch round cookie cutter. Place each circle at the bottom of individual silicone molds or lined muffin tins.
03 - Soften gelatin in cold water for 5 minutes if using sheets, or bloom powdered gelatin as directed. Combine blackberries, sugar, and lemon juice in a saucepan. Simmer over medium heat until berries are soft, 5-7 minutes. Puree and strain through a fine sieve to remove seeds.
04 - While puree is still warm, add softened gelatin and stir until completely dissolved. Allow mixture to cool to room temperature.
05 - Whip heavy cream to soft peaks. Gently fold cooled blackberry mixture into the whipped cream until smooth and uniform. Spoon or pipe mousse over each sponge base in the molds. Smooth tops evenly.
06 - Refrigerate molds for at least 4 hours or until mousse is completely set and firm.
07 - Bloom gelatin as previously directed. Gently heat blackberry puree and sugar in a small saucepan until sugar dissolves and mixture is warm, not boiling. Stir in gelatin until dissolved. Allow glaze to cool until slightly thickened but still pourable.
08 - Unmold chilled mousse cakes and place on a rack over a tray. Pour glaze over the tops, allowing it to drip down the sides evenly. Chill briefly to set glaze. Garnish with fresh blackberries and edible flowers or mint if desired. Serve chilled.
# Expert Tips:
01 -
- They look like they came from a French patisserie but come together in stages you can spread over two days
- The combination of tender sponge and cloudlike mousse is the kind of dessert that makes people close their eyes when they take a bite
02 -
- The mousse needs the full four hours to set properly, so plan ahead and dont try to rush this part or youll end up with sad sagging cakes
- Work quickly once you start folding the blackberry puree into the whipped cream, overmixing will deflate the mousse and change the texture completely
03 -
- Run your knife under hot water and wipe it dry between cuts for the cleanest slices if you ever need to cut these in half
- If you dont have silicone molds, lined muffin tins work perfectly, just be extra careful when unmolding