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Very berry mousse
By : Nandini Sivakumar
Category : Desserts
Servings : 4
Time Taken : 45-60 mins
Rating :
  1. Grind fresh strawberries with requisite sugar into a smooth puree. Run it through a mesh if you don't like the seeds. I don't because I like them lots and feel they add to the texture of the mousse.
  2. Do the same with mulberries.
  3. Tear china grass into smaller pieces and soak in a cup of water for 10 minutes. When dissolved, put it on heat and boil till the agar agar melts completely. Remove from heat. Pour half the liquid into another bowl.
  4. Add strawberry puree to one half of the china grass liquid and mulberry puree to the other half. Mix them well separately.
  5. Add 1 cup of whipped cream to each fruit puree bowl and mix thoroughly.
  6. Pour strawberry mixture into serving bowls (or pretty shot glasses if you have them) and let set roughly for ten minutes. Once it has somewhat set, pour the mulberry mixture over it. Set it in the refrigerator for a couple of hours.
  7. Top with whipped cream and serve.


  1. I ran out of whipped cream for garnish and so topped it with vanilla ice-cream for the second batch.
  2. You can play around with the firmness of the mouse by decreasing the amount of china grass. Reduce it to 3 gm for a softer mousee. I used lesser china grass in the first batch and it was softer than this batch.
  3. I had only 3/4 cups of whipped cream per fruit opposed to 1 cup when I made it with strawberries alone and that mousse was richer. I would urge you to use around 1 cup whipped cream for 1 cup of fruit. It is a question of preference though.

Recipe and Image courtesy: foodiliciousnan

1 cup fresh strawberries
1 cup fresh mulberries
5 gm plain china grass/agar agar
2 cups + 1/2 cup whipped cream (for topping)
3-4 tbsp or more sugar
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