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Recipe Thursday-Blueberry Mousse

Posted on July 23rd, 2015 | Posted in Dessert, Recipes

Blueberry Mousse (1 of 1)

A nice refreshing mousse on a hot summer day with fresh blueberries equals a perfect pairing!  The sour cream in the recipe kept the treat from being overly sweet and the pistachios were a nice salty addition. You can also sub Greek yogurt for the sour cream.

Yield 6 Servings
1 cup blueberries, plus more for garnish (03976, 6/Pint)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1 cup sour cream (HPH050, 5#, Crowley)
8 ounces cream cheese, softened (776002, 10/3#, Smithfield)
1 cup heavy cream, chilled (HPH010, 12/QT, Crowley)
Chopped pistachios, for garnish (CWFN1105, 5#)


In a small saucepan, mash the 1 cup of blueberries with the sugar and salt and bring to a simmer over moderate heat. Cook, stirring, until jammy, about 10 minutes. Remove from the heat and scrape the jam into a food processor. Let cool completely.Add the sour cream and cream cheese to the food processor and puree with the jam until smooth. In a large bowl, beat the heavy cream 
to soft peaks. Fold in the berry cream until blended. Spoon the mousse into glasses and sprinkle with chopped pistachios and blueberries.Recipe from FoodandWine.com

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