FRESH BLUEBERRY MOUSSE easy and quick spoon dessert, creamy and delicious, perfect for summer, also great for cold cakes and tarts.
I found a pack of fresh blueberries on sale at the supermarket and immediately thought of a simple and delicious spoon dessert. That’s how this blueberry mousse was born, creamy, without gelatin, and very quick to prepare!
I made it with vegetable cream and mascarpone, perfect if you’re looking for a light yet enveloping mousse. If you prefer, you can use mascarpone and Greek yogurt instead of cream for an even fresher version. It’s a spoon mousse, so ideal to serve in small glasses, perhaps with some whole blueberries on top or a sprinkle of crumbled cookies.
Even though it’s not a true blueberry cake mousse, you can still use it to fill cold desserts or summer rolls: it holds well in the fridge and is nice and compact.
It’s perfect for summer, without eggs, without gelatin, and ready in a few minutes. A simple dessert with all the fragrance of black blueberries, which you can personalize as you wish.
Join me in the kitchen today, we have fresh blueberry mousse.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz blueberries
- 5 oz mascarpone
- 1 cup heavy cream
- 2.8 oz powdered sugar
- 1 tbsp lemon juice
Steps
Wash the blueberries and place them in a saucepan with 2 tablespoons of water and 2 tablespoons of powdered sugar, cook until the syrup forms, then let cool.
In a bowl, work the mascarpone with the remaining sugar until you obtain a soft cream, add the cream and whip the two mixtures.
When the blueberries are cool, add them and blend everything with an immersion blender, or blend the blueberries separately and add them to the mixture.
Pour the mousse into 4 cups or glasses and let rest in the fridge for at least 1 hour, decorate with some blueberries and mint leaves.
Bon appétit
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FRESH BLUEBERRY MOUSSE
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FRESH BLUEBERRY MOUSSE
Is the blueberry mousse suitable for summer?
Absolutely yes! The blueberry season is from July to September, so it’s the best time to enjoy it.
Can I use frozen blueberries?
Of course, just thaw them well and drain before blending.
Is it a mousse for cakes?
No, it’s a spoon mousse, but it can also be used to fill cold desserts or rolls.
Can I replace vegetable cream?
Yes, you can use Greek yogurt or even ricotta if you want an even lighter version.
Do you need gelatin for this mousse?
Absolutely not, this recipe is without gelatin: the mascarpone and cream make it stable and creamy.
