Mini Blackberry Mousse Cakes (Printable View)

Individual sponge cakes with airy blackberry mousse and glossy glaze

# Ingredient List:

→ Sponge Base

01 - 2 large eggs
02 - 1/4 cup granulated sugar
03 - 1/2 cup all-purpose flour
04 - 1/4 teaspoon vanilla extract
05 - Pinch of salt

→ Blackberry Mousse

06 - 10.5 ounces fresh or frozen blackberries
07 - 1/3 cup granulated sugar
08 - 2 tablespoons lemon juice
09 - 2 sheets powdered gelatin or leaf gelatin
10 - 1 cup heavy cream, cold

→ Blackberry Glaze

11 - 3.5 ounces blackberry puree (strained)
12 - 2 tablespoons granulated sugar
13 - 1 sheet gelatin

→ Garnish (optional)

14 - Fresh blackberries
15 - Edible flowers or mint leaves

# How to Prepare:

01 - Preheat oven to 350°F. Line a 9x13-inch baking sheet with parchment paper.
02 - Beat eggs and sugar with an electric mixer until pale and thick, about 5 minutes. Gently fold in flour, vanilla, and salt until just combined. Spread batter evenly on the prepared sheet.
03 - Bake for 10-12 minutes, until lightly golden and springy. Let cool completely.
04 - Cut out 8 circles using a 2.5-inch round cookie cutter. Place each circle at the bottom of individual silicone molds or lined muffin tins.
05 - Soften gelatin sheets in cold water for 5 minutes or bloom powdered gelatin as directed.
06 - Combine blackberries, sugar, and lemon juice in a saucepan. Simmer over medium heat until berries are soft, 5-7 minutes. Puree and strain through a fine sieve to remove seeds.
07 - While puree is warm, add softened gelatin and stir until dissolved. Allow to cool to room temperature.
08 - Whip heavy cream to soft peaks. Gently fold cooled blackberry mixture into the whipped cream until smooth and uniform.
09 - Spoon or pipe mousse over each sponge base in the molds. Smooth tops. Chill in the refrigerator for at least 4 hours, or until set.
10 - Bloom gelatin as above. Gently heat blackberry puree and sugar in a small saucepan until sugar dissolves and mixture is warm, not boiling. Stir in gelatin until dissolved. Allow glaze to cool until slightly thickened but still pourable.
11 - Unmold chilled mousse cakes and place on a rack over a tray. Pour glaze over the tops, allowing it to drip down the sides. Chill briefly to set.
12 - Garnish with fresh blackberries and edible flowers or mint, if desired. Serve chilled.

# Expert Suggestions:

01 -
  • These individual portions make everyone feel like they're getting their own special little masterpiece
  • The contrast between the tender sponge, airy mousse, and silky glaze creates an incredibly sophisticated texture experience
  • They can be made entirely ahead of time, leaving you free to enjoy your own party
02 -
  • The gelatin must be fully dissolved in warm liquid but never boiled, or it will lose its setting power
  • Let the blackberry puree cool completely before folding into the whipped cream, or the cream will deflate
  • These need the full chilling time to set properly, so plan ahead and make them the day before if possible
03 -
  • Silicone molds make unmolding effortless, but lined muffin tins work perfectly well too
  • If your glaze develops any bubbles, lightly pass a kitchen torch over the surface for an ultra smooth finish

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