Mulberry Mousse Cake Filling
A creamy and fruity mousse made from fresh mulberries that serves as a delicious filling for cakes and cupcakes, elevating dessert experiences with its vibrant color and unique taste.
Ingredients
Mousse Ingredients
- 1 cup Cooked mulberry puree Can substitute with other berry purees if mulberries are unavailable.
- 2 tablespoons Lemon juice Freshly squeezed is recommended.
- 8 ounces Cream cheese, softened Can be replaced with dairy-free cream cheese for a vegan version.
- 1 cup Whipped cream, lightly whipped Coconut cream can be used as a substitute for dairy-free options.
- 1 tablespoon Gelatin, dissolved according to package instructions Agar-agar can be used as a vegetarian alternative.
Instructions
Preparation
- Gather all your ingredients before starting.
- In a medium saucepan over medium heat, cook the mulberry puree until it thickens, approximately 5–7 minutes. Stir frequently to prevent burning. Remove from heat and add lemon juice. Allow to cool for about 10 minutes.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- In another bowl, whip the cream until soft peaks form.
- Gently fold the cooled mulberry puree into the beaten cream cheese without overmixing.
- Fold the whipped cream into the mulberry and cream cheese mixture gently.
- Dissolve the gelatin according to the package instructions and let it cool slightly before adding it to the mixture.
- Gently fold the dissolved gelatin into the mousse.
- Transfer the mousse into a container and chill in the refrigerator for 1–2 hours.
- Once set to desired thickness, use the mousse to fill cakes, cupcakes, or other desserts.
Notes
Store in an airtight container in the refrigerator for up to five days. Can be frozen for up to two months; thaw overnight in the fridge before use.