Mulberry Mousse Cake Filling
A light and fluffy mousse bursting with the fresh, tangy flavor of mulberries, perfect for cakes or as a standalone dessert.
Ingrédients
For the mousse base
- 1 cup mulberry puree (made from cooked, blended mulberries) Homemade
- 2 tablespoons lemon juice Freshly squeezed
- 8 ounces cream cheese At room temperature
For the whipped component
- 1 cup whipped cream Heavy cream whipped to stiff peaks
- 1 tablespoon gelatin Dissolved in warm water
Instructions
Preparation
- Start by gathering and measuring all your ingredients, ensuring the cream cheese is at room temperature.
- In a saucepan over medium heat, cook the mulberries for about 10 minutes. Stir occasionally until they break down and soften.
- Transfer the mixture to a blender and puree until smooth. Allow the mulberry puree to cool.
- In a mixing bowl, combine the cooled mulberry puree with freshly squeezed lemon juice.
- In a separate mixing bowl, beat the cream cheese until it reaches a smooth and creamy texture.
- Gradually add the mulberry mixture to the creamed cheese, mixing until fully integrated.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the mulberry cream cheese mixture using a spatula.
- Dissolve the gelatin in warm water until fully dissolved.
- Carefully mix the dissolved gelatin into the mousse mixture, ensuring it is integrated evenly.
- Transfer the mousse to a suitable container, cover, and chill in the refrigerator for at least 2 hours.
Notes
Store in an airtight container in the refrigerator for 3-5 days. Can be frozen for about one month. Thaw in the refrigerator.