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I was watching Masterchef recently (tell me that I’m not alone in my Masterchef addiction) and they were cooking with fresh blackberries. It made me think of blackberries, warm from the sun and what I could pair them with. I have no idea why star anise popped into my head, but once it did I couldn’t shake the idea.
It’s. So. Good!
That deep sweetness of the berries, brightened up with the tinge of liquorice flavour from, the star anise? Yum.
You won’t use all of the sauce in this dish… or maybe you will, I won’t judge. Just pop the leftovers in the fridge and warm it slightly before using on a chia bowl, or in a smoothie, or straight from the spoon.
The low-carb mascarpone mouse is an old favourite here, it’s light and fluffy but still rich and creamy. Topped with this keto-friendly sauce, it’s just deluxe. It makes a great Halloween treat too. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs3.3 grams
Protein5.1 grams
Fat29.5 grams
Calories308 kcal
Calories from carbs 4%, protein 7%, fat 89%
Total carbs4.7 gramsFiber1.4 gramsSugars3.2 gramsSaturated fat19.7 gramsSodium30 mg(1% RDA)Magnesium9 mg(2% RDA)Potassium81 mg(4% EMR)
Ingredients (makes 6 servings)
Blackberry sauce:
- 1 cup fresh or frozen blackberries (150 g/ 5.3 oz)
- 2 star anise
- 1 tbsp Swerve or Erythritol (10 g/ 0.4 oz)
- 1 tbsp grass-fed gelatin powder (11 g/ 0.4 oz)
- 1/4 cup cold water (60 ml/ 2 fl oz)
Mascarpone mousse:
Instructions
- Place the blackberries, Swerve and star anise in a pan and place over medium heat.
- Mash the blackberries as they cook to release the juices, but add a splash of water if you think it’s needed. Once cooked through, remove the star anise and pass the sauce through a strainer to get rid of the seeds. Return to the saucepan.
- Bloom the gelatin in the cold water for five minutes and then add to the sauce, stirring until dissolved. Sit in fridge to thicken a bit, but watch to make sure it doesn’t gel.
- Combine the mascarpone, vanilla powder and Swerve in a bowl and mix well. Place the cream in the bowl of your stand mixer and beat on high until whipped.
- Gently fold the whipped cream through the mascarpone mixture until combined, but still light and airy.
- Spoon into individual serving glasses and chill until ready to serve. When ready to serve, warm the sauce slightly until it is easily pourable and drizzle over mousse to serve.
- Store the mousse covered, in the refrigerator for 2 days.
- Store the sauce in a sealed container in the refrigerator for up to a week.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Blackberries, fresh |
| 1.1 g | 0.3 g | 0.1 g | 11 kcal |
| Star anise, spices |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 1.6 g | 0 g | 6 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Mascarpone cheese |
| 0.7 g | 2.3 g | 14.1 g | 140 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0 g | 0 g | 0 g | 1 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Total per serving |
| 3.3 g | 5.1 g | 29.5 g | 308 kcal |
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