Raspberries are used to make this lovely creamy mousse and then an easy-to-make blackberry coulis is poured around the outside. Just top with dollop of crème fraîche and a fresh blackberry.
Raspberry Mousse with Blackberry Coulis
- Preparation time: 35 minutes
- Setting time: 4 hours or overnight
- For the mousse
- 225 g (8 oz) fresh raspberries (2 cups)
- 55 g (2 oz) icing/powdered sugar (½ cup)
- 142 ml carton double/whipping cream or heavy cream (⅔ cup)
- 1 tbsp powdered gelatine
- 1 tbsp kirsch (optional)
- For the coulis
- 170 g (6 oz) blackberries
- 1½ tbsp icing/powdered sugar
- You will also need 6 ramekin dishes.
For the mousse
Line the dishes with cling film/plastic wrap, pressing well down into the edges and letting it hang over the rim.
Using the back of a spoon, push the raspberries through a sieve to remove the seeds. To make sure you get all the raspberry sauce, scrape off any remaining sauce from the underside of the sieve using a clean spoon.
Now sift the sugar and add to the sauce. Stir until until the sugar has dissolved and the sauce is smooth.
Whisk the cream until it forms soft peaks and then fold into the raspberry sauce. Set to one side.
Now sprinkle the gelatine over 3 tablespoons of water in a small bowl and leave for 3 minutes for the gelatine to become spongy.
Pour some boiling water into a dish that is just larger than the bowl of gelatine and then sit the bowl of the gelatine in it. Make sure there is only enough water to come halfway up the sides of the smaller bowl. Leave for 2 minutes for the gelatine to dissolve.
Stir to make sure all the gelatine has dissolved and the mixture is completely smooth. You want to make sure there are no lumps. Remove the bowl of gelatine from the water and let it cool for a couple of minutes.
Now slowly stir into the creamy, raspberry sauce until it is well incorporated.
Then add the kirsch, if using.
Divide the mixture amongst the ramekin dishes. Cover the dishes and refrigerate for at least 4 hours, or overnight.
For the coulis
Reserve 8 blackberries for decoration. (If the blackberries are large, just reserve 4.)
Push the remainder through a sieve to remove the seeds.
Sift the sugar and stir into the blackberry sauce until it has dissolved and the sauce is smooth.
Now pour into a jug, cover, and refrigerate until the mousse is ready.
Invert the ramekins on to small serving plates and carefully peel away the cling film/plastic wrap.
Then pour the blackberry coulis around the outside of the mousse.
Put a dollop of crème fraîche on the top and decorate with the reserved blackberries.
Updated: August 31, 2019
Fresh fruit tarts always say summer and these blackberry and cream cheese tartlets don’t disappoint. Sweet pastry tartlets have a creamy cheese filling and are topped with fresh blackberries.
Blackberry and Cream Cheese Tartlets
- Preparation time: 40 minutes
- Cooking time: 12 minutes
- Chilling time: 1 to 2 hours
- For the rich sweet pastry
- 140 g (5 oz) plain flour/cake and pastry flour (CA)/all-purpose flour (US) (1 cup)
- pinch salt
- 28 g (1 oz) caster/ superfine sugar (2 tbsp)
- 85 g (3 oz) unsalted butter, diced (⅜ cup or ¾ stick)
- 2 eggs, large (U.K.)/extra large (N.A.), yolks only
- ½ tsp vanilla extract (optional)
- For the filling
- 250 g (8 oz) cream cheese/Philadelphia (1 packet)
- 85 g (3 oz) caster sugar/superfine sugar (½ cup less 1 tbsp)
- 1 lemon, zest only
- 3 tbsp double cream/whipping cream
- For the topping
- 170 g (6 oz) blackberries
- icing sugar/powdered sugar to dust
- You will also need 6 tartlet tins.
For the rich sweet pastry (using a food processor or mixer)
Put the flour, salt, and sugar in a food processor or mixer. Whiz for a couple of seconds to mix.
Add butter and whiz again for a few seconds.
Now add egg yolks and vanilla extract, if using, and whiz until the mixture starts to bind together.
Then knead lightly by hand and wrap in clingfilm/plastic wrap. Chill for 10 minutes.
Roll out the pastry thinly and then cut rounds 3.8 cm (1½ in) larger than the tartlet tin, re-rolling the pastry until there are six rounds.
Line the tartlet tins, pressing the pastry gently down into the edges of the tins. Roll the rolling pin over the top of each tin to remove the excess pastry. Prick the base, using the tines of a fork, to allow air trapped underneath to escape. Now chill again while the oven is heating up.
Preheat the oven to 190°C (375°F) (gas 5)
Lay the tins on a baking sheet and cover with baking parchment. Pop in the oven for 10 minutes and then remove the baking parchment and cook for a further 2 minutes to crisp up.
Remove from the oven and leave to cool for a couple of minutes before carefully removing the cases from the tins to completely cool on a wire rack. They will be very delicate until completely cold.
For the filling
Using a hand mixer, beat the cream cheese, sugar, and lemon zest together until creamy and well blended. Add the cream and beat again until there is a light, soft mixture.
Once the pastry cases are cold they can be filled. Divide the mixture equally among the cases using a small pallet knife to spread the mixture into the edges of the pastry and then smooth the top.
Top with the blackberries, pressing them down a little into the filling.
Cover the tartlets loosely with clingfilm and chill for 1 to 2 hours.
Just before serving, dust the icing/powdered sugar over the top of the tarts using a small sieve.
Updated August 4, 2019