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Blackberry Vanilla Mousse Pyramids with Silver Mirror Finish

  • Yield: 8 1x

Ingredients

Scale
  • For the Blackberry Mousse:
  • 2 cups blackberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Vanilla Core Layer:
  • 3/4 cup vanilla custard (thick pastry cream)
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Silver Mirror Finish:
  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp edible silver luster dust
  • 1 tsp vanilla extract
  • For Garnish (optional):
  • Fresh blackberries
  • Silver sugar pearls
  • Micro mint leaves

Instructions

  1. 1. Mix crushed biscuits with melted butter and press firmly into pyramid molds as the base. Chill for 15 minutes.
  2. 2. Bloom gelatin for the mousse in cold water for 5 minutes.
  3. 3. Cook blackberries with sugar over medium heat until softened, then blend into a smooth puree and strain.
  4. 4. Warm a small portion of cream and dissolve bloomed gelatin, then mix into blackberry puree.
  5. 5. Beat cream cheese and vanilla until smooth, then combine with blackberry mixture.
  6. 6. Whip heavy cream to soft peaks and fold into the blackberry base.
  7. 7. Fill molds halfway with mousse, add a spoon of vanilla custard, then cover with more mousse.
  8. 8. Freeze for at least 6 hours or until fully set.
  9. 9. Bloom gelatin for mirror finish in cold water.
  10. 10. Heat water, sugar, and condensed milk until steaming (do not boil).
  11. 11. Remove from heat and add white chocolate and gelatin, stirring until smooth.
  12. 12. Blend in vanilla extract and silver luster dust until glossy.
  13. 13. Cool glaze to about 90°F (32°C).
  14. 14. Unmold frozen pyramids and place on a wire rack.
  15. 15. Pour silver mirror glaze evenly over pyramids until fully coated.
  16. 16. Chill for 30 minutes before serving.
  17. 17. Garnish with fresh blackberries, silver pearls, and micro mint.
  • Author: Chef Stella

Nutrition

  • Calories: 335
  • Sugar: 32 g
  • Fat: 18 g
  • Carbohydrates: 37 g
  • Protein: 4 g