Blackberry & Sage White Chocolate Mousse

 

Ingredients

1 1/2 cups fresh blackberries

2 tbsp granulated sugar

1 tbsp lemon juice

4 large fresh sage leaves

1/2 tsp vanilla extract

6 oz high-quality white chocolate, finely chopped

1/2 cup heavy cream (to melt with chocolate)

1 1/2 cups heavy cream, chilled (for whipping)

1/4 cup powdered sugar

1 pinch sea salt

1/2 cup fresh blackberries

1/4 cup toasted pistachios, finely crushed

6 small fresh sage leaves

1 tbsp wildflower honey

1 pinch lemon zest

Directions

In a small saucepan, combine 1 1/2 cups blackberries,

granulated sugar, lemon juice, and the 4 large sage

leaves.

Simmer over medium-low heat for 8–10 minutes,

mashing the berries with a spoon, until the mixture has

thickened into a syrupy consistency.

Remove from heat and stir in the vanilla extract. Press

the mixture through a fine-mesh sieve into a bowl to

remove the seeds and sage leaves. Let the blackberry-

sage reduction cool completely.

Place the chopped white chocolate in a medium heat-

proof bowl. In a small saucepan, heat 1/2 cup of heavy

cream until it just begins to simmer.

Pour the hot cream over the white chocolate and let it sit

for 2 minutes. Whisk gently until the chocolate is

completely melted and smooth. Let cool to room

temperature.

In a large chilled bowl, beat the remaining 1 1/2 cups of

cold heavy cream with powdered sugar and a pinch of

salt until stiff peaks form.

Gently fold the cooled white chocolate ganache into the

whipped cream using a rubber spatula until no streaks

remain.

To assemble, spoon a layer of the white chocolate

mousse into six individual serving glasses or ramekins.

Drizzle a spoonful of the blackberry-sage reduction over

the mousse, then top with another layer of mousse. Use a

toothpick to gently swirl the top layer for a marbled

effect.

Refrigerate the mousse for at least 3 hours, or until firmly

set.

Before serving, garnish each glass with fresh

blackberries, a small sage leaf, and a sprinkle of crushed

pistachios.

Finish with a light drizzle of wildflower honey and a

touch of lemon zest for brightness.