Blackberry Mousse Cake 雜莓慕絲凍餅
The delicate, elegant and delicious berry season dessert, blackberry mouse with crunchy biscuit base. No-bake and very easy to make, perfect for any occasion!
It is one of my favourite cake to make, it is just sooooo pretty! I love the fact that how easy and less effort the mousse cake can be, and the outcome is just so gorgeous! Definitely can wow your guest at dinner party!
We got total of 6kg of blackberry this summer, so I been trying to make all kind of dessert with those lovely little things. I made crumble, compote, galette, tart and mousse cake. The color of blackberry are so beautiful, pinky-purple, and the taste is so good.
The mousse is so light, moussy ,refreshing and delicious, with the simple biscuit base, top with fresh berries. There you have, gorgeous mouse cake for any occasion!
這個非常容易做又美味的慕絲凍餅Mousse Cake，綿綿的慕絲，充滿野莓香，脆脆的餅底，再加上自己喜歡的水果作裝飾，吸睛又美味！
做法簡單，不用焗爐，新手不敗。可以隨自己喜歡，用黑莓，草莓，紅莓等，絕對是下午茶點或宴客的最佳甜品，快試試！
For the biscuit base, simply crush the digestive biscuits in ziplog bag, then mix with melted butter. Transfer it into a mousse tin, press it with your hands, then chill in fridge for 45 minutes. (I use 6 inch square mousse ring)
餅底做法： 先將消化餅乾放入密封袋內，然後擀碎餅乾。再加溶化牛油與餅乾碎拌勻，倒入慕絲模具內，平均鋪好，用手壓實，然後放入雪櫃45分鐘。（我用6吋的慕絲圈）
For the mousse, beat the cream with sugar until soft peak forms. Beat the fresh or frozen berries into puree. Soak the geltine sheet in cold water, then mix with 3 tablespoons of hot water to dissolve it. (if you use gelatine powder, mix the gelatine with 50 ml hot water) Gently fold the berry puree and gelatine mixture into the whipped cream.
將黑莓放入食物處理器或果汁機內打成果泥備用。用開水浸魚膠片五分鐘至軟身，然後瀝乾水份，再放入3湯匙熱水拌勻至魚膠片溶化。（也可用魚膠粉-10克，用50毫升熱水與魚膠粉拌勻備用）
用電動打蛋器打發淡忌廉，出現泡沫時下糖，繼續打至濕性發泡soft peak。將魚膠溶液及黑莓果泥加入已打發的淡忌廉內，輕力拌勻，就成慕絲囉。將慕絲倒入慕絲模具內，然後放入冰箱最少三個小時至凝固。最後加上不同的水果作裝飾即成！
Transfer the mousse into the mousse tin, uncover and chill in fridge for at least 3 hours or until set. Top with fresh berries for garnish.
- 110 gram digestive biscuit
- 55 gram melted butter
- 250 gram blackberries
- 250 ml double or whipping cream
- 80 gram sugar
- 10 gram gelatine powder or 4 gelatine sheets
- 材料：
- 消化餅 -110克
- 溶化牛油 -55克
- 黑莓 -250克
- 淡忌廉 -250毫升
- 糖 -80克
- 魚膠粉 -10克 （魚膠片4片）
- Simply crush the digestive biscuits in ziplog bag, then mix with melted butter.
- Transfer it into a mousse tin, press it with your hands, then chill in fridge for 45 minutes.
- Beat the cream with sugar until soft peak forms.
- Blend the fresh or frozen berries into puree.
- Soak the geltine sheet in cold water, then mix with 3 tablespoons of hot water to dissolve it. (if you use gelatine powder, mix the gelatine with 50 ml hot water)
- Gently add the berry puree and gelatine mixture into the whipped cream.
- Transfer the mousse into the mousse tin, uncover and chill in fridge for at least 3 hours or until set. Top with fresh berries for garnish.
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