Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce

4.7 stars, average of 54 ratings

Low-Carb Mascarpone Mousse with Blackberry and Star Anise SaucePin recipeFollow us 123.4k

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

  1. Place the blackberries, Swerve and star anise in a pan and place over medium heat.
    Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce
  2. 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.
  3. 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.
    Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce
  4. 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.
  5. Gently fold the whipped cream through the mascarpone mixture until combined, but still light and airy.
    Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce
  6. 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.
    Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce
  7. Store the mousse covered, in the refrigerator for 2 days.
    Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce
  8. Store the sauce in a sealed container in the refrigerator for up to a week. Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Blackberries, fresh
1.1 g0.3 g0.1 g11 kcal
Star anise, spices
0.2 g0.1 g0.1 g2 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g0 kcal
Gelatin powder, thickening agent, unsweetened
0 g1.6 g0 g6 kcal
Water, still
0 g0 g0 g0 kcal
Mascarpone cheese
0.7 g2.3 g14.1 g140 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1 g0.8 g15.2 g146 kcal
Total per serving
3.3 g5.1 g29.5 g308 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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