A recipe for a rich and cream Blackberry Mousse with Gingersnap Crumbs made with fresh blackberries.
Can you believe another year has already passed? In some ways, it seems like 2011 was just beginning, but parts of 2011 seems decades ago. So many things have happened this year, and for most of them, I am infinitely grateful. This year I:
- Graduated from high school
- Decided where to go to college
- Completed my first semester of college
- Met a ton of amazing food bloggers from San Diego at the San Diego Food Blogger Bake Sale
- Traveled to Bali, Switzerland, and Italy
- Had an article written about me in the newspaper
- Was on TV for the first time
- Was a featured blogger on Yummly and BlogHer
- And even got recognized by people for being Bakerita…so flattering!
So many other things occurred, and I couldn’t even begin to list them all. 2011 was definitely a roller coasted and had so many ups and downs, but I’ve come out with so much more life experience than I had during those first few moments after the “Happy New Years!” cries of 2011. Best of all, this blog has stayed an outlet for me to share my passions with you all. So, thank you for your patronage and I truly hope you’ll stick around for the upcoming year.
The kind folks at OXO offered me two of their wonderful new product, the OXO Good Grips Egg Beater, one for me to keep and review (woohoo! free stuff for me!) and one for me to giveaway to one of you (woohoo! free stuff for you!). When I got it, I knew I wouldn’t take the obvious egg route, but I would go the dessert route. My brainstorming landed me on mousse – yum. The original plan was chocolate mousse, because everyone loves chocolate. However, when I was walking through Costco and saw a flat of blackberries for $2.99, I immediately grabbed two and thought “blackberry mousse”. It was a good idea.
I used the OXO Egg Beater to whip the egg white to stiff peaks and the heavy whipping cream into whipped cream and it worked incredible for both jobs. While I usually use my handy stand mixer for this job, it was so easyto do with this egg beater, I’m never going to dirty up my stand mixer for such a simple job. Unlike the old-school egg beaters, this latest release from OXO features smoothly rotating gears are enclosed in the upright handle for protection and easy clean-up. The turning knob and contoured handle have a soft, comfortable, non-slip grip for easy operation even with wet “kitchen hands”. The two stainless steel beaters can be removed for individual cleaning or to offer a taste of whipped confections to those wanting to sneak a little taste of something sweet. Clean-up is effortless with a detachable base that is activated by simply pressing two buttons and tossed in the dishwasher. It took mere second to clean this tool. It’s so easy to use, you’ll want to make whipped cream and meringue all the time!
- Smoothly rotating gears are enclosed for protection and easy clean-up
- Soft, comfortable, non-slip grips on turning knob and contoured handle
- Sturdy stainless steel beaters can be removed for cleaning or for tasting
- Beaters are elevated and continue to work while device rests on bottom of bowl
- Perfect for eggs, light batters, whipped cream and more
- Base detaches from top and is dishwasher safe
Blackberry Mousse with Gingersnap Crumbs
- 1 teaspoon unflavored gelatin
- 3 tablespoons cold water
- 1 heaping cup blackberries
- 1/4 cup honey
- 1 egg white
- 3/4 cup heavy cream
- Place 1 tbsp of water in a small bowl and sprinkle to gelatin over it and let it stand for about 5 minutes to ‘bloom’ (to swell up and soften).
- In a blender or food processor, puree the blackberries with the remaining 2 tbsp of water and strain through a fine sieve into a small saucepan. Stir the honey in, and slowly bring it to a boil. Boil for about 3-5 minutes or until the mixture is slightly reduced, then stir in the softened gelatin until it is fully dissolved. Place in the refrigerator until it is fully cooled.
- In a bowl or cup, use an electric mixer or OXO Good Grips Egg Beater to beat the egg white until they hold stiff peaks, then immediately fold into the cooled berry puree using a large silicone spatula until no white streaks remain. In a separate bowl, beat the cream until softly whipped, then fold the cream into the berry mixture till smooth and streak-free.
- Carefully spoon the mousse into glasses, then carefully but sharply tap the bottom of the glasses (I used 2 rather large glasses) against the counter to flatten the top of the mousse. Refrigerate for about an hour to set and chill.
- Remove from refrigerator 5 minutes before serving, and garnish with crushed gingersnap cookies (I loved the crunch and flavor contrast!), crushed praline, berries, chocolate shards or anything else you desire!
Recipe adapted from Kitchen Wench
Disclaimer: I am part of the OXO Blogger Outreach Program and received a free OXO Egg Beater, however all opinions are mine