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Not Just Baked: Blackberry Peach Mousse

Blackberry Peach Mousse.png
Blackberry Peach Mousse.png

When you want dessert but don't want to turn on your oven, whip up a fruity mousse! Fabiola Donnelly, Author of the blog, Not Just Baked, stopped by to share her recipe for Blackberry Peach Mousse. For more great recipes from Fabiola, check out her blog, Not Just Baked.

Blackberry Peach Mousse

This beautiful no bake easy Blackberry Peach Mousse dessert is full of gorgeous summer fruit and no refined sugar. Use maple syrup for a quick stove top jam to set this easy mousse in minutes!

This is a rich dessert, so you can stretch smaller portions to get more servings, just add extra berries on top for a lighter topping!

serves 6

Ingredients:

  • 1 cup blackberries, plus more for garnish
  • 1/2 large peach, chopped
  • 1/4-1/2 cup maple syrup or honey, taste fruit- if super sweet, use less sugar
  • 1 teaspoon fine sea salt
  • 1/2 large lemon
  • 1 cup sour cream
  • 8 ounces cream cheese or mascarpone, or half of each, softened
  • 1 cup heavy cream, cold
  • 1/2 cup chopped pistachios or hazelnuts, for garnish
  • 3 graham crackers, crushed for garnish


Method:

In a small saucepan add 1 cup blackberries, chopped peaches, maple syrup, salt, and fresh lemon juice. Mash together using a potato masher, bring to a simmer over medium heat, cook, stirring occasionally, until thick and jammy, about 15 minutes. Remove from the heat, pour into a bowl and place in fridge to cool quickly and completely.

In a medium bowl, whip the heavy cream using a hand mixer to medium peaks, about 1 minute. Add sour cream, cream cheese/mascarpone, mix using the hand mixer until smooth. Add fruit puree to mascarpone mixture, whip using hand mixer until combined well. Fold in the whipped cream to the fruit cream using a spatula until blended.

Spoon the mousse into glasses or jars. Place in fridge to chill for one hour. To serve, garnish with fruit, crushed graham crackers, and nuts. This can be made one day in advance, and store leftovers in fridge for up to 2 days.