The City Magazine Since 1975

Crème Fraiche Mousse with Blackberry Sorbet

Serves 6
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For the blackberry sorbet:
7 cups blackberries
1/2 cup sugar
1/2 tsp. kosher salt

For the crème fraiche mousse:
1/4 cup sugar
1/4 cup water
1 Tbs. powdered gelatin
11⁄2 cups buttermilk
2 cups crème fraiche
1 pint blackberries
1 ounce good quality dark chocolate, grated


For the blackberry sorbet:

Working in two batches if necessary, place the ingredients in a blender or food processor and purée until very smooth. Strain the mixture through a fine mesh sieve. Discard the seeds. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Tightly covered, the sorbet will keep for three days in the freezer.

For the crème fraiche mousse:

Put the sugar and water in a clean glass quart jar. Stir until the sugar is completely dissolved. This is now simple syrup. Put a quarter cup of simple syrup in a small saucepan and top with the gelatin.

Put the buttermilk and crème fraiche in a medium saucepan and whisk to combine. Heat the syrup and gelatin over low heat, stirring until all the gelatin is dissolved. Meanwhile, heat the buttermilk and crème fraiche over medium heat until just under a simmer. Stir in the dissolved gelatin. Pour the mousse into a bowl.

Make an ice bath in a larger high-sided bowl of equal parts water and ice. Place the smaller bowl in the ice bath and beat the warm mousse with a hand mixer until it is aerated and the gelatin has set. Refrigerate. Tightly covered, the mousse will keep for up to two hours in the refrigerator.

To serve: Divide the pint of blackberries between 6 bowls. Place a scoop of sorbet on top of the berries. Spoon a dollop of mousse on top the sorbet. Sprinkle dark chocolate overtop. Serve immediately.