Ice cream and chilled desserts
This mousse combines whipped cream with blueberry puree for a light dessert with a rich fruit flavor. Its velvety texture, made using a classic French technique, makes an elegant presentation in dessert glasses.
Simmer the blueberries with the sugar and lemon juice in a small saucepan over low heat for 5–6 minutes, until slightly thickened. Blend until smooth, then leave to cool.
Whip the cold cream to soft peaks, taking care not to overwhip it.
Gradually add the cooled blueberry puree to the whipped cream and gently fold it in until the color is evenly distributed.
Divide the mixture among serving glasses, cover, and chill in the refrigerator for at least 2 hours.
Top with fresh blueberries and serve chilled.
When whipping the cream, stop at soft peaks; overwhipping can cause it to separate and turn into butter. Allergen: contains milk and dairy products. If the blueberry puree is not cooled before being added to the cream, the mousse may remain runny. Chill it in the refrigerator for at least 2 hours.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.