Blueberry Mousse

August 18, 2023 by Lisia Childs
Fresh Blueberry Mousse

Blueberry mousse is a fresh, light, sweet, tangy treat, and it’s color is gorgeous.

Fresh Blueberry Mousse

Click here for how to keep those blueberries fresh for several weeks.

Easy Step-By-Step Instructions for Blueberry Mousse

In a medium sauce pan, combine 2 cups fresh (or frozen) blueberries with ½ cup sugar, and mash them together.
Fresh Blueberry Mousse
Bring to a boil, stirring occasionally until jam consistency.
Blueberry Mousse
Remove from heat and blend. I use an immersion blender, but any blender will work, just be very careful because it’s hot.
Making homemade blueberry mousse
Add 2 tablespoon fresh lemon juice (approximately 2 lemons) and 2 teaspoons unflavored gelatin, and …
Blueberry Mousse Recipe
… return to medium heat, stirring until gelatin dissolves and mixture is hot (not boiling).
Fresh Blueberry Mousse
Remove from heat and pour into another bowl to cool to room temperature. Watch carefully because once it cools, or it will thicken and become difficult to blend.
Homemade Blueberry Mousse
Whip 1 cup heavy whipping cream with ¼ cup powdered sugar on high speed until it forms peaks.
Homemade Blueberry Mousse
Gently fold in blueberry sauce.
Blue berry Mousse Recipe
Cover, or transfer to piping bag, and refrigerate 3 hours or overnight
Fresh Blueberry Mousse
Serve topped with additional whipped cream and blue berries, or just eat it plain.
Fresh Blueberry Mousse
ENJOY!
Blueberry Mousse Recipe
If you want to have some fun, or dress up your mousse, try making these miniature tart shells or chocolate mini tart shells to serve the mousse in. You won’t regret it!

Free Printable Recipe for Blueberry Mousse

Homemade Blueberry Mousse

Blueberry Mousse

Print Recipe Pin Recipe

Ingredients
  

  • 2 cups fresh blueberries
  • ½ cup granulated sugar
  • 2 tablespoon fresh lemon juice approximately 2 lemons
  • 2 teaspoons unflavored gelatin
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar

Instructions
 

  • In a medium sauce pan, combine blueberries and ½ cup sugar, and mash them together. Cook stirring occasionally until jam consistency. Remove from heat and blend with an immersion blender. Add lemon juice and gelatin, and return to medium heat, whisking until gelatin dissolves and mixture is hot (not boiling). Remove from heat and pour into another bowl to cool to room temperature. Watch carefully because once it cools, or it will thicken and become difficult to blend.
  • Whip heavy cream with powdered sugar on high speed until it forms peaks. Gently fold in blueberry sauce. Cover, or transfer to piping bag, and refrigerate 3 hours or overnight

Notes

Makes about 8 (1/3 cup) servings