Berry Mousse Pots
Berry Mousse Pots
These cute no cook dessert pots are super easy to put together for when those unexpected guests show up and you just need a quick dessert option.
Packed with fresh berries or fruit, a light airy mousse, and a crunchy nut biscuit base, when served in little jars and garnished with mint leaves, they will look like you spent hours instead of just minutes preparing them.
But the best thing about these desserts, - you can swap out ingredients depending on season, your taste preferences, dietry needs, or whatever you have on hand in the kitchen.
- Prep Time30 min
- Ready in40 mins +
- Serving Size120 gm Pot
- 6 Sweet Digestive Biscuits
- ¼ cup of Almonds/Nuts
- 3 tablespoons of Icing/Powdered sugar
- 2 tablespoons Golden Syrup
- 250mls Vegan Cream or Dairy Cream
- ½ teaspoon of Vanilla Essense
- Homemade or store bought Jam or Compote
- Fresh Berries or Fruit
- Extra Nuts for garnish
In a food processor crush your biscuits and nuts until like rough breadcrumbs. Add the Golden Syrup and pulse until combined. Mixture should stick together when pressed between fingers.
Roughly press crumb mixture into bottom of pots with a spoon. Place in fridge while you make the mousse.
Using a mixer, whip up your cream. You want it to be firm so it won't fall off a spoon, yet still light and airy.
Sift in the icing/powdered sugar. Whip for 30 secs longer to combine.
Add in vanilla, and enough fresh berries and jam/compote to taste. Whip once more to combine. Careful not to overdo it or it may lose its fluffiness.
Pipe or spoon the mousse on top of the biscuit base jars.
Sit in fridge until ready to use. I like to chill mine for a couple of hours at least, but can be served immediately if you are in a hurry.
Just before serving, garnish with extra jam, fresh berries, crushed nuts and mint leaves.
Substitute the blackberries for your favourite type of berry or fruit.
Mine uses vegan cream but can also be made using standard dairy cream.
Use any type of sweet dry biscuit, chocolate, digestives, shortbread.
Substitute the golden syrup for any type of sticky sweetener in the biscuit base.
Any type of nut can be used.
Nut allergy? Omit nuts entirely and add a couple more biscuits instead.
Use any type of homemade or store bought jam or compote.
Desserts can be eaten immediately but if you have time, try and chill them for as long as possible and garnish just before serving.