Light-As-Air Berry Mousse

Lighten up your dessert table. This is what I am serving on Christmas. Nobody wants a rich decadent dessert after that kind of feast. Perfect end to a heavy meal, this mousse is light and airy. AND holy flavour-town. It’ll knock your stockings off.

On another note… I just wrote 3 essays for an exam and am officially on Christmas Holidays… TO THE KITCHEN! Let the cooking begin!

If you need to find me, I will be up to my eyeballs in cookies, stews, and all the soup I could possibly eat. I will also probably have flour in my hair and chocolate on my face. Can’t wait to share all the holiday goodies! I have some wonderful ideas that I am dying to put into action. Stay tuned ladies and gentlemen.

Light-As-Air Berry Mousse

Print Recipe
Serves: 8-10


  • 1 tbsp powdered Gelatin
  • 3 tbsp water
  • 2 tbsp lemon juice
  • 3 cups frozen berries (I used a combination of blueberries, raspberries and strawberries)
  • 1/3 cup maple syrup
  • 4 egg whites
  • 1/2 cup heavy cream



In a small bowl, combine the gelatin and water and let sit until softened. Meanwhile, heat the berries in a small saucepan with the lemon juice and maple syrup.


Strain the berries well (squeeze all the juice out of the seeds so that you are left with ~ 1 1/2 cups berry puree. I find it helps to use a blender to get the juice out and then strain them.


Mix in the gelatin to the warmed berry puree until it has dissolved completely. Set aside until it reaches room temperature.


Make a meringue - I use pasteurized egg whites from a carton- Whip these until stiff peaks form. Alternatively you can make an Italian meringue if you are worried about consuming the whites raw.


Fold the meringue into the cooled berry puree gently until incorporated.


Whip the whipping cream until you get stiff peaks. Fold this into the lightened puree.


Distribute your mousse into your desired serving vessels (I used 1/2 cup portions). Let sit in the fridge for ~4 hours or until ready to serve. Garnish with fresh berries. Enjoy!

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