Low-Carb Mascarpone Mousse with Blackberry and Star Anise Sauce

Step 1Place the blackberries, Swerve and star anise in a pan and place over medium heat.

Step 2Mash 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.

Step 3Bloom 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.

Step 4Combine 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.

Step 5Gently fold the whipped cream through the mascarpone mixture until combined, but still light and airy.

Step 6Spoon 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.

Step 7Store the mousse covered, in the refrigerator for 2 days.

Step 8Store the sauce in a sealed container in the refrigerator for up to a week.