Mini Blackberry Mousse Cakes (Print Version)
Delicate individual cakes with airy blackberry mousse on sponge base, finished with glossy fruit glaze for elegant occasions.
# What You'll Need:
→ Sponge Base
01 - 2 large eggs
02 - 1/4 cup granulated sugar
03 - 1/2 cup all-purpose flour
04 - 1/4 teaspoon vanilla extract
05 - Pinch of salt
→ Blackberry Mousse
06 - 10.5 ounces fresh or frozen blackberries
07 - 1/3 cup granulated sugar
08 - 2 tablespoons lemon juice
09 - 2 sheets powdered gelatin or leaf gelatin
10 - 1 cup heavy cream, cold
→ Blackberry Glaze
11 - 3.5 ounces blackberry puree (strained)
12 - 2 tablespoons granulated sugar
13 - 1 sheet gelatin
→ Garnish
14 - Fresh blackberries
15 - Edible flowers or mint leaves
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking sheet with parchment paper.
02 - Beat eggs and sugar with electric mixer until pale and thick, about 5 minutes. Gently fold in flour, vanilla, and salt until just combined. Spread batter evenly on prepared sheet.
03 - Bake for 10-12 minutes until lightly golden and springy to the touch. Allow to cool completely.
04 - 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.
05 - Soften gelatin sheets in cold water for 5 minutes or bloom powdered gelatin according to package directions.
06 - Combine blackberries, sugar, and lemon juice in saucepan. Simmer over medium heat until berries are soft, 5-7 minutes. Puree and strain through fine sieve to remove seeds.
07 - Add softened gelatin to warm puree and stir until completely dissolved. Allow mixture to cool to room temperature.
08 - Whip heavy cream to soft peaks. Gently fold cooled blackberry mixture into whipped cream until smooth and uniform.
09 - Spoon or pipe mousse over each sponge base in molds. Smooth tops. Refrigerate for at least 4 hours until set.
10 - Bloom gelatin as before. Gently heat blackberry puree and sugar in small saucepan until sugar dissolves and mixture is warm. Stir in gelatin until dissolved. Cool until slightly thickened but pourable.
11 - Unmold chilled mousse cakes and place on rack over tray. Pour glaze over tops, allowing it to drip down sides. Chill briefly to set.
12 - Garnish with fresh blackberries and edible flowers or mint if desired. Serve chilled.
# Expert Tips:
01 -
- Individual portions make every guest feel special and eliminate the stress of slicing perfect servings
- The texture contrast between airy mousse and tender sponge creates an unforgettable bite
02 -
- The sponge must be completely cooled before adding mousse or the gelatin will start melting immediately
- Work quickly once the glaze is at pouring temperature since it starts setting as soon as it hits cold mousse
03 -
- Invest in a good fine mesh sieve getting every seed out makes the texture velvety smooth
- Chill your molds in the freezer for 15 minutes before filling to help the mousse set faster