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.Bring to a boil, stirring occasionally until jam consistency.Remove from heat and blend. I use an immersion blender, but any blender will work, just be very careful because it’s hot.Add 2 tablespoon fresh lemon juice (approximately 2 lemons) and 2 teaspoons unflavored gelatin, and …… return to medium heat, stirring 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 1 cup heavy whipping cream with
¼ cup 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 overnightServe topped with additional whipped cream and blue berries, or just eat it plain.ENJOY!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!
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
