Berry Mousse with the Thermomix® is our go-to dessert when we have guests and no time for an elaborate cake. The crème fraîche makes all the difference: it gives the mousse stability without egg whites and adds a slightly tangy contrast to the sweetness.
Creamy Berry Mousse with the Thermomix®
Ingredients 0 / 6 ✓
- 4 sheets gelatine
- 150 g sugar
- 200 g whipping cream
- 50 g water
- 300 g berries mixed, to taste
- 200 g crème fraîche
Instructions 0 / 6
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1
Pulverise the sugar.
Soak the gelatine in a bowl of cold water. Add the sugar to the mixing bowl and pulverise for 10 sec / speed 10.
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2
Whip the cream.
Add the cream and whip on speed 3.5 until stiff, then set aside.
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3
Dissolve the gelatine.
Add the soaked gelatine with 50 g water to the mixing bowl and heat for 2 min / 60°C / speed 3.
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4
Blend the berries.
Sort the berries, add them to the mixing bowl with the crème fraîche, blend for 10 sec / speed 8, then refrigerate, covered, for 30 minutes.
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5
Fold in the cream.
Add the cream and fold in for 10 sec / speed 3.
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6
Set the mousse.
Divide the mousse between small glasses and leave to set in the fridge.
Video
Nutrition per serving
Why crème fraîche instead of quark or yoghurt
We have tested this recipe with various dairy products. Quark makes the mousse too dense, and yoghurt turns watery after a few hours. Crème fraîche stays creamy in the fridge for 24 hours and gives the blended berry mixture enough body to support the whipped cream.
A fat content of at least 30% is essential. Soured cream with 10% fat does not work, the mousse will be too runny.
Dissolving the gelatine correctly
The gelatine is heated in 50 g of water at 60°C on speed 3 for 2 minutes. No hotter and no longer. Above 70°C gelatine loses its setting power, and below 50°C it does not dissolve completely.
We add the gelatine directly after soaking, along with the water, to the mixing bowl. Some recipes suggest squeezing out the gelatine, but it makes no difference with this method.
Whip the cream first and keep it cold
The cream is whipped first and set aside. There are two reasons for this: the mixing bowl needs to be clean and dry for the gelatine step, and the whipped cream needs time to cool down.
Speed 3.5 is the right setting. At speed 4 or higher the cream stiffens too quickly and can turn grainy. The time varies depending on the fat content of the cream, usually between 30 and 60 seconds.
Blend the berries and chill
After the gelatine step, the berries and crème fraîche go into the mixing bowl. 10 seconds at speed 8 gives a smooth mixture with no chunks. With raspberries, small seeds will remain, which is normal.
The berry mixture must then go into the fridge for 30 minutes. If you fold in the whipped cream while it is still warm, the cream will collapse and the mousse will be flat rather than airy.
Which berries work
Raspberries, strawberries, blackberries, and blueberries all work well. We usually use a mix of raspberries and strawberries, as the combination of sweet and slightly tart is the most balanced.
Frozen berries work just as well as fresh. If you use frozen berries, do not thaw them beforehand, otherwise the mixture will become too watery.
Fold in the cream, do not blend it
The whipped cream is folded in for 10 seconds at speed 3. No longer and not on a higher speed, otherwise the mousse will lose its airiness.
If you notice white streaks of cream are still visible after 10 seconds, use the spatula to finish folding rather than blending for longer.
Leaving the mousse to set
The mousse needs at least 2 hours in the fridge to reach the right consistency. Overnight is better, the mousse will be firmer and easier to portion neatly.
We fill the mousse into small glasses that can be served directly. If you put it in a large bowl and portion it later, it often loses its shape when you scoop it out.
How other recipes approach this differently
Goes well with: Waffles.
Other Thermomix® blogs blend the berries completely smooth and lose all texture in the process. We deliberately leave some raspberries and blackberries slightly chunky, which gives every spoonful a real berry bite. Some recipes use yoghurt plus soured cream, others use quark, and both turn watery after 24 hours. Our crème fraîche at 30% fat stays stable. Some recipes whip egg whites for extra airiness, which saves the gelatine, but raw egg white in summer is not a good idea for children or pregnant women. We stick with 4 sheets of gelatine and 4 hours of chilling time. As a variation, we layer the mousse with berry puree in tall glasses for a layered dessert, garnished with mint and fresh berries.
