Boysenberry Mousse with Cookie Crumble
Photo: Annabelle Breakey; Styling: Robyn Valarik
This vanilla mousse, with ribbons of tart-sweet boysenberry sauce, has a delicate, cloudlike texture. If you’re substituting raspberries and blackberries, start with more berries for the sauce, as they’re not as juicy as boysenberries.
This recipe, and others like it, can be found in the article “25 Summer Fruit Desserts You Need to Make Before the Season Ends.”
How to Make It
Step 1
1
Sprinkle gelatin over 1/2 cup cold water in a small bowl and let stand until softened, about 5 minutes.
Step 2
2
Meanwhile, in a food processor, purée 1 1/4 cups boysenberries or 3/4 cup each raspberries and blackberries, 1/4 cup sugar, and the lemon juice. Strain purée into a small saucepan, pressing to extract liquid, and discard solids in strainer.
Step 3
3
Stir gelatin mixture, then spoon 2 tsp. into strained purée (set remaining gelatin mixture aside). Cook berry mixture over medium heat, stirring often, until steaming but not simmering, about 3 minutes. Set sauce in a bowl of ice with a little water until cold. Remove from ice bath.
Step 4
4
Heat remaining 1/3 cup sugar and the milk in a medium saucepan over medium-low heat, whisking frequently, until sugar dissolves, 2 to 3 minutes. Add remaining gelatin mixture and cook, whisking often, until steaming, about 2 minutes. Set in ice bath, whisking often, until thickened but still pourable, 9 to 10 minutes; watch carefully, as it thickens quickly.
Step 5
5
Meanwhile, beat cream and vanilla in a large bowl with a mixer until thick and silky. Fold in thickened milk mixture.
Step 6
6
Pour about 1/3 cup mousse into each of 6 small glasses or canning jars. Drizzle each with 1 tbsp. berry sauce. Repeat layers, using all of sauce. Spoon any remaining mousse on top. Draw a table knife through layers to swirl. Cover and chill until set, about 3 hours.
Step 7
7
Sprinkle desserts with crumbled shortbread and remaining berries.
Step 8
8
Make ahead: Through step 6 up to 1 day, chilled.
Ingredients
1 envelope unflavored gelatin
2 1/2 cups boysenberries or 1 1/4 cups each raspberries and blackberries, divided
1/4 cup plus 1/3 cup sugar
1 tablespoon lemon juice
1 1/4 cups whole milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup crumbled shortbread cookies
Directions
Step 1
1
Sprinkle gelatin over 1/2 cup cold water in a small bowl and let stand until softened, about 5 minutes.
Step 2
2
Meanwhile, in a food processor, purée 1 1/4 cups boysenberries or 3/4 cup each raspberries and blackberries, 1/4 cup sugar, and the lemon juice. Strain purée into a small saucepan, pressing to extract liquid, and discard solids in strainer.
Step 3
3
Stir gelatin mixture, then spoon 2 tsp. into strained purée (set remaining gelatin mixture aside). Cook berry mixture over medium heat, stirring often, until steaming but not simmering, about 3 minutes. Set sauce in a bowl of ice with a little water until cold. Remove from ice bath.
Step 4
4
Heat remaining 1/3 cup sugar and the milk in a medium saucepan over medium-low heat, whisking frequently, until sugar dissolves, 2 to 3 minutes. Add remaining gelatin mixture and cook, whisking often, until steaming, about 2 minutes. Set in ice bath, whisking often, until thickened but still pourable, 9 to 10 minutes; watch carefully, as it thickens quickly.
Step 5
5
Meanwhile, beat cream and vanilla in a large bowl with a mixer until thick and silky. Fold in thickened milk mixture.
Step 6
6
Pour about 1/3 cup mousse into each of 6 small glasses or canning jars. Drizzle each with 1 tbsp. berry sauce. Repeat layers, using all of sauce. Spoon any remaining mousse on top. Draw a table knife through layers to swirl. Cover and chill until set, about 3 hours.
Step 7
7
Sprinkle desserts with crumbled shortbread and remaining berries.
Step 8
8
Make ahead: Through step 6 up to 1 day, chilled.
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