Did you know that blackberries are not true berries at all? Because of the formation of drupelets around the center or core of this genus, it is considered an aggregate fruit, much like raspberries are.
Also there is an old saying, “Blackberries are red when they are green.” This means that as blackberries are ripening(in the green stage) they are red. This is why so many people mistake blackberries for raspberries. Refer to picture and see the various ripening stages of blackberries.
Tangy Blackberry Brie Mousse
I should properly call this Blackberry Brie Cheesecake Mousse Parfait, but the title makes me feel as though I am competing on a television cooking challenge and being pretentious, neither of which is true. But it gives you the feel of just what type of dessert this is. A rich, creamy dessert that has the crunch of lightly toasted graham cracker crumbs, the sour taste of lime juice mixed with just ripe blackberries and the saltiness of Brie cheese.
Now you are saying “Why call it cheesecake mousse?”. The answer is so simple and straightforward, I truly am surprised you won’t find this recipe on the internet anywhere.
During the Holidays, Brie en Croute or Baked Brie with Berries is prepared universally because of one fact. Fruit and berries are the perfect accompaniment with Brie cheese. I think you will find this recipe much more appetizing than if you were to use cream cheese and all parts of the tongue that are awakened.
2 c. blackberries
1 t. grated lime zest
1/4 c. lime juice*
6 oz. brie cheese, skin cut off
3/4 c. sugar, divided
1/3 c. powdered sugar
3 egg whites, room temperature
1 T. plain gelatin(1 envelope)
1/2 c. crushed graham crackers
1 T. butter or margarine, melted
Combine blackberries, sugar, lime juice in a large pan . Place the pan over high heat and cook, stirring constantly until for 5 minutes or until the juice begins to run from the berries and it has reduced and thickened. Set mixture aside to cool completely.
In a medium bowl whisk the brie cheese, powdered sugar and 1/2 c. granulated sugar until well blended. We use both types of sugar because we want the cheese mixture to be sweet but not gritty. By adding powdered sugar instead of more granulated, we get the extra sweetness without the extra grittiness.
Using an electric mixer, beat egg whites in large bowl until it forms soft peaks. Slowly add 1/4 c. sugar and gelatin, continue beating until stiff peaks form. Fold in cheese mixture and set aside to chill in the refrigerator for 10 to 15 minutes.
In a large skillet over high heat, melt butter. When melted, add graham crackers and toss or stir until lightly browned, about 3-4 minutes. Remove and set aside.
To serve, layer the bottom of a individual dessert glasses with the blackberry “jam”, followed by the cheese mouse and then some graham cracker crumbs. Repeat this twice so you have two layers of each. Garnish with the crunchy graham cracker crust and top with fresh blackberries.. Keep mousse cool in the refrigerator right up until serving time.
* If you would rather skip the sour part of this recipe, simply reduce the lime juice to 2 T. and add 1/4 c. sugar in its’ place.