Dessert Of The Week: Wild Berry Mousse

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Dessert Of The Week: Wild Berry Mousse
Dessert Of The Week: Wild Berry Mousse

Video: Dessert Of The Week: Wild Berry Mousse

Video: Dessert Of The Week: Wild Berry Mousse
Video: Dessert: Raspberry Mousse Cups - Natasha's Kitchen 2023, June

If your best friend comes to see you on the weekend or you are already planning a menu for the New Year, feel free to take note of this recipe, exquisite and at the same time simple. The delicate aroma of wild berries is ideally combined with airy whipping cream and delicate biscuit. Believe me, your guests will not be able to resist the berry and creamy scent.


For 10-12 servings

  • 375 ml milk
  • seeds of one vanilla pod
  • 4 1/2 sheets of white gelatin
  • 4 yolks
  • 125 g sugar
  • 6 tbsp. Baileys Irish Cream liqueur
  • 575 ml whipped cream
  • 2 egg whites
  • 50 ml of Cointreau liqueur
  • 3 ready-made biscuit cakes
  • 450 g strawberries
  • 375 g raspberries
  • 200 g red currant
  • 450 g blueberries


To make the cream, boil the vanilla milk.

Soak gelatin in cold water.

Whisk the yolk, 75 g sugar and Baileys liqueur with a whisk, then pour in the hot milk in several steps, stirring occasionally.

Beat the cream in a water bath until thickened. Then add the well-squeezed gelatin and let the cream cool (about 1 hour).

Whisk the cream and egg white in separate containers. Lay them in layers on the cooled cream and leave to stand at room temperature.

In the meantime, prepare the syrup.

Boil 50 ml of water and 50 g of sugar, keep on the fire for 2 minutes, let cool and combine with Cointreau, stirring occasionally.

Wash the berries. Cut the strawberries into wedges.

Now that all the ingredients are ready, you need to put the biscuit cake on the bottom of the vase (or giant bowl), pour 1/3 of the syrup over it, put chopped strawberries around the edges, and the rest of the berries in the middle. Cover the berries with 1/3 of the cream. Then place the 2nd biscuit and repeat everything. With the third - the same, but without the berries.

Put the bowl in the refrigerator for 2-3 hours, garnish with the remaining cream and berries.

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