Blackberry and Lemon Verbena Mousse

Blackberry and Lemon Verbena Mousses on board

Well hello there! Long time no write…

You may or may not know that I am now the proud mother of a nearly six month old-bubs and he is, quite frankly, a more than full-time job. He’s full time plus over time with a huge dollop of exploitative weekend and unsociable hours thrown in. On top of that he has also decided that daytime naps are for losers and He is a total Winner, thank you very much. As gorgeous as this little man is, all this makes me the out and out Loser – of leisure time, at least.

I’m therefore cutting to the chase:

Got a glut of blackberries taking up valuable fridge/freezer space?
Quite like the flavour of those plump shiny berries but can’t stick the crunch of the seeds and the irritation of having to dig them out of your teeth?
Then read on, dear friends, because this soft fruity mousse is the answer.

Blackberry and Lemon Verbena Mousse in serving glass

When you type ‘blackberry mousse’ into a search engine, the one from Jamie Oliver Magazine comes up first so, being short on time (as well as a huge fan of The Man), I used his recipe as a starting point. I’ve just adjusted the quantities a little (to suit my taste) and added a zesty kick of lemon verbena.
This amazing herb has been on my wish list for several years and over summer we finally got hold of a couple of plants and whacked them in the ground (literally…no faffing these days). They’ve thrived amazingly well – despite our claggy clay soil – and even survived the slug attacks in the wet weather. It makes a great morning (or post blow-out dinner) infusion and has such a strong fresh flavour that I thought it would be a good pairing with blackberries.

Blackberries and lemon verbena in pan

Jamie’s recipe includes a vanilla cream on top (which sounds delicious) but actually, when I made it, I found it really didn’t need the extra cream; I think it dilutes the juicy blackberry flavour too much. I also wanted to try layering the blackberry mousse with chocolate mousse but, again…naaah.



  • 250g blackberries
  • 50g caster sugar
  • 4 tbsp water
  • 1 gelatin leaf, soaked in a little cold water
  • 6 large stems of lemon verbena
  • Juice of half a lemon
  • 150ml double cream, lightly whipped


Heat the berries with the sugar, water and half of the lemon verbena in a saucepan until the berries start to break down.

Take off the heat and push the berry mixture through a sieve to remove the (evil) seeds, making sure you scrape all of the juicey pulpy bits from underneath the sieve. Do this over a bowl!

Return the mixture to the saucepan and simmer gently for a minute or two to concentrate the flavour. Remove from the heat and, when it’s cooled a bit (but is still warm), add the soaked gelatin leaf and stir to dissolve.

Blackberry and lemon verbena mixture steeping in pan

Add the remaining lemon verbena leaves to the mixture (you can leave them on the stem) as well as the lemon juice then leave to steep until cool.

Whisking the blackberry and lemon verbena mousse

Once the mixture is cool add it to the lightly whipped cream and whisk together until combined and pour into serving glasses. Refrigerate for at least two hours.  It really IS delicious!

Blackberry and Lemon Verbena Mousse in glasses

Blackberry and Lemon Verbena Mousse from above

10 thoughts on “Blackberry and Lemon Verbena Mousse

  1. Jessica Byrom

    Oh I love this!! But sad to read about lack of naps! You’ll have to get him on board with the cooking soon! And when that does happen (you’re still a bit of a way off!) get yourself and Little dude a Little Helper Fun Pod, they are the business! So glad you’re back ‘n blogging! 🙂 xx

    1. Mandy Post author

      Ahh thanks lovely Jess! How are you and your little Rose Bud doing…blossoming beautifully I trust?
      I’ve not heard of a Little Helper Fun Pod – am gonna look it up tout de suit! Thanks again for commenting 🙂 xx

  2. Alix

    Yay, she’s back! What a beautifully fruity concoction you’ve whizzed up here, honey. Alas, we seem to be rather low on the blackberries this year up here in the soggy old Midlands; the kids love picking and scoffing them straight from the branch every year once school begins, but there are hardly any at the mo, and only small hard ones to boot. I suppose they are fussy and require sunshine to grow sufficiently large. We didn’t get very much of that this “summer” did we?! Anyway, well done lady for another brilliant post and especially as a new mummy! xxx

    1. Mandy Post author

      Bless you honey 😉 ahhh that’s a shame about your lack of blackberries; i remember Abby picking them a few years back when we went to collect her from school! By happy contrast (for me) we’ve tons of them in Kent this year. Still plenty on the hedgerows, but I pilfered mine from High Barn as they always complain that they have too many and ’no one eats them’! 😀 xx

    1. Mandy Post author

      Thanks Em, that’s sweet of you to say and delighted that little A would approve 🙂 To be honest, though, I don’t know how you’d ever tell what his fave foods are…he seems to wolf down everything you put in front of him!! xx

  3. Mumma Chandler

    Well now, this is a belter of a dessert recipe, and a brilliant idea to team it with verbena. As you may know, I am the proud owner of one of these delicious plants too and I’m hoping to have a go at this one. Looks beautifully smooth and delicious (you’re quite right about the evil seeds!). A great one to begin your post-bubs era with. Well done, indeed!

    1. Mandy Post author

      Ahh thanks mum, I’m delighted you think so…I had you in mind with this post. They are High Barn blackberries after all and I know you’re not overly keen on them, which is such a shame as they’re delish! No seeds, no excuse! ;D

  4. jack

    Hi, this looks so spectacular. I just wonder how much this recipe makes, and how many grams are the exact for the leaf of gelatin. I am planning to make this a mousse cake like Cedric grolets fruit shaped desserts. Juts need to know how much this makes.

    1. Mandy Post author

      Hi Jack and thanks for your comment. Apologies for the late reply – I have no excuse other than I’m a bit slack…sorry. Sheets of gelatin weigh 3 grams each and the mixture makes four generous cocktail glass-fuls. Hope that helps! 🙂

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