This Blueberry Mousse can morph into the sweet summer dessert of your dreams, no matter which flavors you prefer.
Think of this Blueberry Mousse recipe as a blank canvas for your creativity. If you have peaches, plums, apricots, or other jewels from summer’s bounty (or the farmer’s market) hanging out in your kitchen, they’ll all work here. We slip our stone fruits out of their skins to keep the texture smooth and creamy, but you certainly don’t have to. (The skins boast a lot of flavor, texture, and nutrients, after all.)
PrintEasy Blueberry Mousse
We cannot overstate how simple this mousse is to make. It has all the sophistication and polish of its fussy ancestor with none of the risks– this recipe will work for you every single time. If you’re looking for a chilled sweet treat, freeze for 50 minutes and the silky-sweet mousse firms into an ethereal sherbet. (But don’t forget about it in the freezer, or you’ll end up with an inedible hunk of ice, not something reminiscent of ice cream.)
- Prep Time: 15 minutes
- Cook Time: 2 hours (chill time)
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Ingredients
7g unflavored gelatin
⅓ cup blueberry or grape juice
2 cups 0% Greek Yogurt, Vanilla flavored
1 cup blueberries
3 tablespoons maple syrup
mint leaves & whole blueberries, for garnish
Instructions
Pour the contents of the gelatin sachet and the blueberry juice into a bowl. Let the gelatin bloom for 5 minutes.
In a blender container, add the yogurt, blueberries, juice, and the maple syrup. Emulsify for 1 minute, or until mixture is homogeneous.
Heat the gelatin in the microwave for 20 to 30 seconds. With the blender running, slowly pour gelatin mixture into the blueberry and yogurt base.
Divide the mixture into four small ramekins and chill for 2 to 3 hours. Garnish with the mint leaves and reserved blueberries.
Keywords: Mousse, Blueberry, Instant Dessert, Easy Dessert, Easy Mousse, Instant Mousse
1 Comment
Things2Eat
August 15, 2018 at 10:57 amwhat vegetarian gelatin do you suggest? Otherwise, this recipe absolutely isn’t vegetarian and shouldn’t be labelled as such.