Midnight Berry Mousse Cubes with Crystal Coating

 

Ingredients

For the Berry Mousse Cubes:

2 cups mixed blackberries and blueberries

1/4 cup granulated sugar

1 tbsp lemon juice

1.5 tsp powdered gelatin

2 tbsp cold water

1 cup heavy whipping cream, chilled

For the Crystal Coating:

1 cup granulated sugar

1/3 cup water

1/4 cup light corn syrup

1/2 tsp clear vanilla extract

For the Berry Compote Layer:

1/2 cup blackberries, finely chopped

1 tbsp sugar

1 tsp cornstarch

1 tbsp water

For Garnish:

4 fresh blackberries

1 tsp edible silver glitter

Directions

Combine the mixed berries, sugar, and lemon juice in a

small saucepan over medium heat. Cook for 8 minutes

until the berries break down, then puree and press

through a fine-mesh sieve to remove seeds. Set the

smooth berry puree aside to cool completely.

Sprinkle the gelatin over the cold water in a small bowl

and let it bloom for 5 minutes. Microwave the bloomed

gelatin for 10 seconds until melted, then thoroughly stir it

into the cooled berry puree.

In a separate bowl, whip the heavy cream until stiff

peaks form. Gently fold the berry puree into the whipped

cream in three batches until completely combined and

uniform in color.

Pour the mixture into a silicone square cube mold, filling

each cavity three-quarters full. Freeze for 1 hour to set

slightly.

Mix the chopped blackberries, sugar, cornstarch, and

water in a small saucepan over low heat until thickened

into a glossy compote. Let cool, then spoon a thin layer

over the top of each partially frozen mousse cube. Return

the mold to the freezer for at least 4 hours until

completely solid.

Combine the sugar, water, and corn syrup in a small

saucepan for the crystal coating. Bring to a boil over

medium-high heat without stirring until the syrup reaches

300°F (hard-crack stage). Remove from heat and stir in

the vanilla.

Pop the frozen mousse cubes out of the silicone mold.

Working quickly, dip each frozen cube halfway into the

hot sugar syrup using a toothpick, letting the excess drip

off to form a thin, glass-like shell that hardens instantly.

Place the cubes on a serving plate, top each with a fresh

blackberry, and lightly dust with edible silver glitter before

serving.