Easy Blackberry Mousse Parfait
 
Prep time
Total time
 
Serves: 8 servings
Ingredients
  • 21/2-3 c. blackberries
  • 1 c. sugar, divided
  • 2 packets plain powdered gelatin (1T. plus 2 t.) divided
  • 2 c. whipping cream, chilled
  • water
  • pinch salt
Instructions
  1. Blackberry Gelatin
  2. Puree half the berries in a food processor or mash very well by hand. Mix with ½ c. sugar and set aside.
  3. Add 1T. (one packet) powdered gelatin to a small saucepan and pour ¼ c. water over top to bloom the gelatin. Allow to rest 5 minutes. Over low heat, dissolve gelatin, stirring constantly. Remove from heat and pour in the berry+sugar mixture, straining, if that's your fancy. I liked the look of the seeds, so I opted not to strain my berry puree. Pour into 8 pretty glasses and refrigerate.
  4. Mousse
  5. Hand-pick a few remaining whole berries to later embellish the top of your parfaits. Puree the rest and mix with remaining ½ c. sugar and ½ c. water. Stir and set aside.
  6. Add 1T. (one packet) powdered gelatin to a small saucepan and pour ¼ c. water over top to bloom the gelatin. Allow to rest 5 minutes. Over low heat, dissolve gelatin, stirring constantly. Remove from heat and strain the berry+sugar+water mixture into the pan. Stir to combine and pour into a large bowl. Refrigerate until thickened to the consistency of egg whites.
  7. Spoon a bit of berry bits and seeds from the strainer into each glass of set-up blackberry gelatin, if you like, to add an unexpected "crunch" to the parfait.
  8. When the large bowl of berry gel is thickened, whip it for a few minutes until foamy. Pour in 2 c. chilled cream and whip until thickened. Spoon into each blackberry gelatin glass. Refrigerate 2-3 hours before serving. Adorn with whole berries, dark chocolate curls, dallops of whipped cream, or go big and use all of them!
Recipe by Jellibean Journals at http://www.jellibeanjournals.com/easy-blackberry-mousse-parfait/