What's New

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
Ingredients
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#)

 

Method
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

Leave a Reply