Blueberry Mousse

anastasiabulgac
Recipe from Anastacia Brown
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35 min
2023-02-01-bpyzt1-parfait-with-blueberry-granola-and-jam-in-two-gla-2022-05-06-02-03-28-utc
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Updated 19.02.2023
With its vibrant blue color and delicate, fluffy texture, this blueberry mousse is as visually stunning as it is delicious. The sweet and sour flavor of the blueberries is balanced by the creamy richness of the whipped cream, creating a harmonious taste experience.

Ingredients
servings

  • Frozen blueberries
    1 cup
  • Sugar
    1,8 oz.
  • Lemon juice
    2 tsp.
  • Gelatin
    1 tsp.
  • Heavy cream
    1 cup

Nutrition facts per 100 g

  • Calories

    410 kcal

  • Protein

    5 g

  • Fat

    29 g

  • Carbohydrates

    41 g

Method

  • In a small saucepan, heat the blueberries, sugar, and lemon juice over medium heat. Stir until the sugar has dissolved and the blueberries have softened, forming a thick purée. Carefully combine the mixture together to prevent it from becoming too dense. When combining the purée with the whipped cream, make sure to fold the two ingredients together gently to keep the light and airy texture of the mousse. Over-mixing will lead to a heavy and dense mousse.

  • In a separate bowl, mix the water and gelatin until well combined. Let it sit for about 5 minutes until it has thickened. Stir the gelatin mixture into the blueberry mixture until it has dissolved.

  • In a large bowl, beat the heavy cream until it forms stiff peaks. Gently fold the cooled blueberry mixture into the whipped cream until well combined.

  • Pour the mixture into individual serving glasses or a large bowl. Cover and refrigerate for at least 2 hours, or until set. Serve the dessert chilled and top it with some blueberries.

Tips

  • For a light and airy texture, use a high fat content cream, such as whipping cream or heavy cream. Whipping cream is recommended for a lighter texture, while heavy cream will create a richer, more decadent mousse.

  • When making the mixture, it's important to make sure that the blueberries and the cream are both at room temperature. If they're too cold, the mousse will become lumpy, while if they're too hot, they won't blend together properly.

Bon Appetit!

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