Recipe courtesy of Jason Smith

Berry Compote Crunch with Ginger Molasses Mousse

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 to 6 servings
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2 pints blackberries, plus more for garnish

2 pints blueberries, plus more for garnish 

2 pints raspberries, plus more for garnish

1 lemon, zested and juiced

1 cup brown sugar 

1 stick (8 tablespoons) unsalted butter 

2 teaspoons ground cinnamon 

3 teaspoons cornstarch 

1/4 cup water 

Crunch Topping:

3 cups hazelnuts

3 cups oatmeal 

2 teaspoons vanilla bean paste 

1 teaspoon ground cinnamon 

1 teaspoon salt 

2 sticks (1 cup) unsalted butter, melted 

Ginger Molasses Mousse:

2 cups mascarpone

1 cup cream cheese 

1 cup heavy whipping cream 

1 cup confectioners' sugar 

3 teaspoons ground ginger 

2 teaspoons grated fresh ginger 

1/2 cup molasses 

1 whole lemon, zested, plus zest for garnish


  1. For the compote: Combine the blackberries, blueberries, raspberries, lemon zest and juice, brown sugar, butter and cinnamon in a saucepot. Cook over medium heat until thick. Stir the cornstarch into the water in small bowl until dissolved, then add to the compote. Continue to cook until thickened further.
  2. For the crunch topping: Preheat the oven to 350 degrees F. Combine the hazelnuts, oatmeal, vanilla bean paste, cinnamon, salt and melted butter in a food processor and blitz to medium crumbs. Transfer to a baking sheet and bake for 20 to 25 minutes, until toasted.
  3. For the ginger molasses mousse: Whip the mascarpone and cream cheese in a mixing bowl with an electric mixer until fluffy. Add the whipping cream, confectioners' sugar, ground ginger and grated ginger, and whip until stiff. Add the molasses and lemon zest, and whip just to combine.
  4. To serve: Place some compote in the bottom of dish, top with mousse and crunch topping. Garnish with berries and lemon zest, and enjoy!!