This mousse, made by combining whipped cream with blueberry puree, is a cold dessert that's both light and intensely fruity in aroma. The velvety texture achieved with this classic French technique offers an elegant presentation in a glass.
Simmer the blueberries with sugar and lemon juice in a small pot over low heat for 5-6 minutes until slightly thickened, then blend and set aside to cool.
Whip the cold cream to soft peaks, taking care not to overwhip.
Gradually fold the cooled blueberry puree into the whipped cream with gentle movements, mixing until the color is evenly distributed.
Divide the mixture among serving glasses, cover, and chill in the refrigerator for at least 2 hours.
Before serving, sprinkle with fresh blueberries and present chilled.
Important: Don't whip the cream past soft peaks, otherwise it will turn into butter and separate. Allergen: contains milk and dairy products. Note: if the blueberry puree is added to the cream without cooling first, the mousse may stay runny; it must rest in the refrigerator for at least 2 hours.
If you keep some of the blueberries whole instead of pureeing them and add them on top at serving time, you get both freshness and a textural contrast.
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