Summertime calls for cool, refreshing, desserts that don’t require big time commitments. This easy layered blackberry mousse parfait is the perfect way to celebrate berry season. Creamy, velvety blackberry mousse layered atop light & invigorating homemade blackberry gelatin is an easy dessert to whip up for picnics, grad parties, barbecues, and all the fun summer events coming up on your calendar.
The layered berry mousse parfait is easy to adapt, my favorite! If you like it smooth, by all means strain out all berry seeds from the gelatin and omit the crunchy, sweet seedy layer I added between the mousse and gelatin. If you’d like to add another layer of gelatin or whipped cream on top, why, by all means, go for it! Serve it up chic in champagne flasks and embellish with dark chocolate shavings, if that’s more your style. Have fun with this recipe, summer calls for it!
Note: Costa Rican blackberries are notoriously more tart than their North American counterparts. If you prefer a tangy-tart mousse, be sure to taste test the sugar content before adding the full recommended amount.
Note to self: Take photos of chilled food FAST. Condensation is not so pretty 😉
- 21/2-3 c. blackberries
- 1 c. sugar, divided
- 2 packets plain powdered gelatin (1T. plus 2 t.) divided
- 2 c. whipping cream, chilled
- pinch salt
- Blackberry Gelatin
- Puree half the berries in a food processor or mash very well by hand. Mix with ½ c. sugar and set aside.
- Add 1T. (one packet) powdered gelatin to a small saucepan and pour ¼ c. water over top to bloom the gelatin. Allow to rest 5 minutes. Over low heat, dissolve gelatin, stirring constantly. Remove from heat and pour in the berry+sugar mixture, straining, if that's your fancy. I liked the look of the seeds, so I opted not to strain my berry puree. Pour into 8 pretty glasses and refrigerate.
- Hand-pick a few remaining whole berries to later embellish the top of your parfaits. Puree the rest and mix with remaining ½ c. sugar and ½ c. water. Stir and set aside.
- Add 1T. (one packet) powdered gelatin to a small saucepan and pour ¼ c. water over top to bloom the gelatin. Allow to rest 5 minutes. Over low heat, dissolve gelatin, stirring constantly. Remove from heat and strain the berry+sugar+water mixture into the pan. Stir to combine and pour into a large bowl. Refrigerate until thickened to the consistency of egg whites.
- Spoon a bit of berry bits and seeds from the strainer into each glass of set-up blackberry gelatin, if you like, to add an unexpected "crunch" to the parfait.
- When the large bowl of berry gel is thickened, whip it for a few minutes until foamy. Pour in 2 c. chilled cream and whip until thickened. Spoon into each blackberry gelatin glass. Refrigerate 2-3 hours before serving. Adorn with whole berries, dark chocolate curls, dallops of whipped cream, or go big and use all of them!