Blackberry Mousse

A great light, healthy eating dessert which can make best use of hedgerow blackberries or brambles. If fresh blackberries are not available frozen fruit can be used.

Serves: 6


  • 350g Blackberries
  • 80g Caster Sugar
  • 11.7g sachet Gelatine
  • 250g Ricotta Cheese
  • 200g Cream Cheese, light
  • 2 large Egg whites, whisked to stiff peaks
  • Fresh Mint leaves to decorate


  1. Place the fruit, sugar and 2 tbsp water in a pan and bring to the boil over a moderate heat.
  2. Lower the heat and simmer gently for 3 -4 mins.
  3. Sieve the blackberries and their liquid and then sprinkle the gelatine over the puree.
  4. Whisk or stir well until the gelatine is dissolved.Cool.
  5. Beat the 2 cheeses together and stir in the blackberry mix.
  6. Fold in a tablespoon of the egg white with a metal spoon to loosen the mixture then fold in the rest until no white is visible.
  7. Spoon into glass dishes and decorate.


Other soft red fruit can be used instead of blackberries.

For vegetarian diners replace gelatine with Vegegel or similar.

This recipe is from the Big Book of Best Kept Secrets of the Women's Institutes 2006 ISBN 0 7432 85778, currently out of print