Mary Berry’s Bramble Mousse is a light, creamy, fruit-forward dessert that captures the tangy sweetness of blackberries (the ‘bramble’ in British English) and blends it into a silky mousse with a gentle hint of lemon and a soft, pillowy texture. True to Mary Berry’s culinary style, this dish strikes a harmonious balance between simplicity and elegance.
The mousse is a cold dessert made by folding whipped cream and gently whisked egg whites into a blackberry purée that has been set slightly with gelatin. The result? A dessert that feels like a kiss of summer, bursting with bramble flavor and melting on the tongue like a fruity cloud.
What makes this mousse special isn’t just its taste, but its texture and presentation. It’s light enough to serve after a rich main course, yet luxurious enough to star at a formal gathering. You can serve it in dainty ramekins, vintage coupe glasses, or even teacups for a bit of British whimsy.
Mary Berry’s Bramble Mousse Recipe
Ingredients Needed
One of the lovely things about this dessert is how few ingredients it requires. Each element has a purpose and sings in harmony with the others.
For The Mousse
- 350g (about 12 oz) fresh or frozen blackberries – Sweet and tart, these are the star of the show.
- Juice of half a lemon – To brighten and enhance the berry flavor.
- 75g (1/3 cup) caster sugar – For gentle sweetness that doesn’t overpower the berries.
- 2 tsp powdered gelatin – To give the mousse its structure without making it rubbery.
- 2 large eggs, separated – The yolks enrich the purée, while the whites add airiness.
- 150ml (2/3 cup) double cream (heavy cream) – For richness and a silky finish.
Optional Garnish
- A few whole blackberries
- A dusting of icing sugar
- A dollop of whipped cream or mint sprig
Equipment Needed
Nothing too fancy is required, but a few basics will make your life much easier:
- Fine-mesh sieve – Essential for removing the blackberry seeds from the purée.
- Mixing bowls – You’ll need a few of varying sizes.
- Electric hand whisk or stand mixer – For whipping egg whites and cream to the perfect consistency.
- Saucepan – For gently heating the fruit and dissolving the gelatin.
- Rubber spatula or metal spoon – For careful folding without knocking out the air.
- Serving dishes – Glasses, ramekins, or dessert cups.
- Refrigerator space – To chill and set the mousse properly.
Instructions To Make Mary Berry’s Bramble Mousse
Let’s walk through the process step by step, so you can master this mousse with confidence and finesse.
Step 1: Prepare The Blackberries
Place the blackberries in a saucepan along with the lemon juice and sugar. Heat gently over low-medium heat until the berries release their juices and soften (about 5-8 minutes). Stir occasionally to prevent burning.
Step 2: Purée And Strain
Remove the berries from the heat and pass them through a fine sieve into a clean bowl, using the back of a spoon to press out all the juice and pulp. This step is crucial-it removes the seeds and ensures a smooth texture.
Step 3: Dissolve The Gelatin
In a small bowl, sprinkle the gelatin over a tablespoon or two of cold water. Let it sit for a few minutes to bloom. Then gently warm it (either in the microwave for a few seconds or in a pan over low heat) until fully dissolved. Stir the gelatin into the warm blackberry purée.
Step 4: Add The Egg Yolks
Once the purée has cooled slightly but is still warm (not hot, to avoid scrambling the eggs), whisk in the egg yolks. This adds richness and a smooth texture to the mousse.
Step 5: Whip The Egg Whites
In a clean, dry bowl, whisk the egg whites until they form soft peaks. This is where your mousse gets its lightness, so take your time.
Step 6: Whip The Cream
In a separate bowl, whip the double cream until it holds soft peaks-not too stiff, just enough to stand up a bit when the whisk is lifted.
Step 7: Assemble The Mousse
Gently fold the whipped cream into the blackberry mixture. Then carefully fold in the egg whites, a third at a time, using a metal spoon or spatula. Work gently to retain as much air as possible.
Step 8: Chill And Set
Spoon the mousse into your chosen serving dishes and refrigerate for at least 4 hours, or until set. Overnight is ideal if you’re prepping ahead.
Tips And Tricks
- Fresh vs Frozen Berries: Frozen blackberries work beautifully when fresh aren’t in season. Just thaw and drain excess water before cooking.
- Egg Safety: If you’re concerned about raw egg whites, you can use pasteurized eggs or even try an egg white substitute like aquafaba (though texture may vary).
- Smoother Texture: Take your time with the sieving step-it’s tedious but pays off in the final product.
- Presentation Matters: A dollop of cream and a fresh blackberry on top can make a simple mousse look Michelin-starred.
- Balancing Sweetness: Taste your purée before adding sugar. Blackberries vary in tartness depending on ripeness.
- Add a Boozy Twist: A splash of crème de cassis or Chambord (raspberry liqueur) in the berry mix can elevate this for adult palates.
Mary Berry’s Bramble Mousse is a celebration of the countryside in dessert form-wild, sweet blackberries transformed into something sophisticated and airy. With its lush color, velvety texture, and tangy-sweet flavor, this mousse is both nostalgic and refined. It’s a reminder of hedgerow picking on lazy summer days, brought elegantly into your kitchen.
Whether you’re making it to impress guests or simply treating yourself to a moment of fruity indulgence, this mousse embodies everything we love about Mary Berry’s culinary philosophy: simple ingredients, classic techniques, and a result that feels truly special.
So go ahead-grab those blackberries, whip up some cream, and give this beautifully British dessert a go. You might just find yourself making it again and again.
Easy Recipe Variations For Mary Berry’s Bramble Mousse
Mary Berry’s bramble mousse is beloved for its airy texture, brilliant blackberry flavor, and that perfect balance between sweet and tangy. While the classic version is truly a showstopper, there’s plenty of room to play with the recipe if you’re feeling creative-or if you simply want to use up what’s in your kitchen.
1. Mixed Berry Delight
If you don’t have enough blackberries or want to shake things up a bit, swap some out for raspberries, blueberries, or redcurrants. This variation introduces layers of fruity complexity, and visually, the speckled appearance of different berries in the mousse is absolutely stunning.
2. Lemon-Laced Bramble Mousse
Adding a splash of freshly squeezed lemon juice or a grating of zest brightens the overall flavor profile, enhancing the bramble’s tartness and giving the mousse a refreshing zing. This is especially lovely in warmer months, where you want that crisp citrus lift.
3. Boozy Bramble
For an adult twist, consider folding in a tablespoon or two of crème de cassis (blackcurrant liqueur), Chambord (a raspberry-blackberry liqueur), or even a bit of blackberry gin. The alcohol deepens the berry notes and adds a warming complexity without overpowering the mousse’s delicate texture.
4. Cream Cheese Swirl
If you like your mousse a touch richer, whip in a few tablespoons of softened cream cheese or mascarpone with the cream. This adds body and a subtle tang, making the mousse almost cheesecake-like without the need for baking.
5. Vegan Bramble Mousse
No dairy? No problem. Replace the cream with well-chilled coconut cream (scooped from the top of a refrigerated can), and use agar-agar instead of gelatin if Mary’s original version uses it. Maple syrup makes a lovely natural sweetener substitute, bringing an earthy warmth to the berries.
6. Meringue Fold-In
For a showy, dinner-party-worthy mousse, fold in some crushed or chopped meringue nests right before serving. They give a delightful crunch that contrasts the smooth mousse and looks fantastic piled into dessert glasses.
Storing Leftovers
While mousse is best enjoyed fresh (that dreamy, just-set texture is hard to beat), you can absolutely store leftovers if you happen to have any-though we’re betting they’ll be gobbled up fast!
Refrigeration Tips
- Duration: The mousse keeps well in the refrigerator for up to 2-3 days. After that, the texture may begin to loosen and the berries may leach liquid into the cream.
- Storage: Always store in an airtight container or cover individual servings with cling film. If you’ve served it in glass ramekins or cups, simply wrap them individually to maintain freshness.
- Avoid Freezing: Freezing mousse isn’t ideal. The airy structure tends to collapse upon thawing, and the texture becomes grainy or separated. So, if you’re planning ahead, make it the day before and refrigerate.
Serving Leftovers
Before serving, give the mousse a gentle stir if it looks slightly separated. You can also top it with a few fresh berries or a dollop of whipped cream to freshen up its presentation. A sprig of mint wouldn’t go amiss, either!
What To Eat With Mary Berry’s Bramble Mousse?
This elegant dessert is wonderfully versatile and pairs well with a range of accompaniments, from the simple to the decadent.
1. Light Tea Biscuits Or Shortbread
A buttery shortbread biscuit on the side brings a bit of crunch and a mild sweetness that complements the fruity mousse beautifully. Think of it as a textural partner more than a flavor rival.
2. Almond Tuiles Or Florentines
For something a bit more special, almond tuiles or florentine cookies offer a nutty caramel crunch that pairs beautifully with the smoothness of the mousse.
3. A Glass Of Dessert Wine
A light, chilled Moscato or a late-harvest Riesling can echo the sweet-tart character of the berries, while something like a ruby Port introduces a deep, jammy counterpoint. Sparkling rosé also adds a celebratory flair!
4. Cheese Platter Finisher
It might sound unorthodox, but after a small serving of mousse, following with a tiny selection of creamy cheeses (like brie or triple cream) with fruit compote can continue the fruity-creamy theme and make for a luxurious final course.
5. Crumbled Granola Or Nuts
Add some crunch and contrast by sprinkling a bit of honeyed granola or toasted chopped hazelnuts on top. This transforms the mousse into a slightly more rustic but still elegant dessert.
Conclusion
Mary Berry’s Bramble Mousse is a timeless treat that straddles the line between rustic and refined. Whether you stick to her original method or branch out with a creative twist, it’s the kind of dessert that feels special without being fussy. It’s light yet indulgent, sweet yet tangy, and wonderfully versatile-from a garden party showpiece to a lazy weekend indulgence.
Its flexibility in flavor pairings, ease of storage, and openness to variation make it a keeper in any dessert lover’s repertoire. So whether you’re serving it in elegant coupes or rustic glass jars, don’t be surprised when your guests ask for seconds-and the recipe.
FAQs
What Ingredients Are Required For Mary Berry’s Bramble Mousse?
To make Mary Berry’s bramble mousse, you’ll need the following ingredients: 300g of blackberries, 100g of sugar, 200ml of double cream, 200g of Greek yogurt, 1 tablespoon of lemon juice, 2 teaspoons of gelatine, and some extra blackberries or mint for garnish. These ingredients combine to create a sweet, tangy mousse with a creamy texture.
How Do You Prepare The Bramble Mousse Filling For Mary Berry’s Recipe?
To prepare the bramble mousse filling, start by pureeing the blackberries with a little sugar in a food processor. Then, dissolve the gelatine in water according to the package instructions. Whip the cream to soft peaks and combine it with the Greek yogurt. Mix the blackberry puree, gelatine, and lemon juice together, and gently fold in the whipped cream mixture. Chill in the fridge for a couple of hours until set.
Can Mary Berry’s Bramble Mousse Recipe Be Made In Advance For A Party Or Special Event?
Yes, Mary Berry’s bramble mousse can definitely be made ahead of time. In fact, it’s a great make-ahead dessert for parties or special events. Once prepared, you can store the mousse in the fridge for up to 24 hours before serving. This allows the flavors to meld together, and the mousse will set nicely for a perfect presentation.
