Summer Berry Mousse Cake Recipe

In a blender or food processor, puree the mixed berries until smooth. Strain the puree to remove any seeds, if desired.

In a small saucepan, combine the puree and granulated sugar. Heat over medium heat until the sugar dissolves. Set aside to cool.

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

In a separate small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

Microwave the gelatin mixture for 10 seconds, or until it has completely dissolved. Let it cool slightly.

Fold the gelatin mixture into the whipped cream until well combined.

Gently fold in the berry puree until incorporated.

Divide the mousse mixture evenly among 4 serving glasses or molds. Smooth the tops with a spatula.

Place the glasses or molds in the refrigerator and let the mousse set for at least 4 hours, or until firm.

Once the mousse is set, garnish with fresh berries, mint leaves, and whipped cream.

Serve and enjoy!