Go Back
–+ servings
Blackberry Bliss

Blackberry Bliss: Whip Up This Dreamy No-Bake Dessert!

Discover the irresistible Blackberry Bliss mousse, a gluten-free, no-bake dessert that combines vibrant blackberries and creamy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 2 cups fresh blackberries substitute with raspberries or blueberries for variety
  • 1/4 cup granulated sugar can be replaced with honey or agave syrup
  • 1/2 cup lemon juice fresh lemon juice recommended
  • 1 cup heavy whipping cream consider half-and-half for a lighter version
  • 1 teaspoon vanilla extract opt for pure vanilla extract
  • Pinch salt enhances overall flavor
  • 1 tablespoon gelatin powder vegan alternatives like agar-agar may be used
  • 3 tablespoons cold water

Equipment

  • food processor
  • mixing bowl
  • whisk
  • spatula
  • Measuring Cups and Spoons
  • microwave

Method
 

Mousse Preparation
  1. Rinse the blackberries under cold water, then blend with sugar and lemon juice until smooth.
  2. Strain the mixture through a fine sieve to remove seeds.
  3. In a bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes before heating gently.
  4. Stir dissolved gelatin into blackberry puree until well incorporated.
  5. In a mixing bowl, beat heavy cream, vanilla extract, and salt until stiff peaks form.
  6. Gently fold the blackberry mixture into the whipped cream.
  7. Spoon the mousse into serving dishes and refrigerate for at least 1 hour to set.
  8. Garnish with fresh blackberries or whipped cream before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 250IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

This mousse is gluten-free and can be stored in the fridge for up to 3 days or frozen for 2 months.

Tried this recipe?

Let us know how it was!