How to Make Blueberry Mousse

If you have an abundance of fresh blueberries or are just looking for a light dessert, make blueberry mousse. For a rich treat, make a creamy blueberry mousse that blends sweetened blueberries with sour cream, cream cheese, and heavy cream. Or for a classic mousse, combine a quick blueberry jam with gelatin and whipped egg whites. You can even make a vegan version that doesn't contain cream, eggs, or gelatin. Instead, blend blueberries with almond milk, avocados, and agave for a healthy dessert.

Ingredients

Creamy Blueberry Mousse

  • 1 cup (100 g) blueberries, plus more for garnish
  • 1/2 cup (100 g) sugar
  • 1 teaspoon kosher salt
  • 1 cup (230 g) sour cream
  • 8 ounces (225 g) cream cheese, softened
  • 1 cup (236 ml) heavy cream, chilled

Makes 6 servings

Classic Blueberry Mousse

  • 1 lemon, juiced
  • 3/4 cup (150 g) granulated sugar
  • ½ vanilla bean, split and seeds scraped
  • 4 cups (400 g) blueberries
  • 1 tablespoon (10 g) gelatin powder
  • 2 egg whites
  • 1 pinch of cream of tartar
  • 1/2 cup (120 ml) heavy whipping cream

Makes 6 servings

Vegan Blueberry Mousse

  • 2 ripe avocados, peeled and pitted
  • 1 cup (100 g) fresh blueberries
  • ½ cup (120 ml) almond milk
  • ¼ cup (60 ml) agave syrup
  • 2 tablespoons coconut oil
  • ½ teaspoon sea salt
  • 1 tablespoon lemon juice

Makes 2 to 4 servings

Method 1
Method 1 of 3:

Making Creamy Blueberry Mousse

  1. Image titled Make Blueberry Mousse Step 1
    1
    Mash the blueberries with sugar and salt. This mousse starts with a base of quick blueberry jam. To make the jam, wash 1 cup (100 g) of blueberries and discard any stems. Put the berries in a small saucepan and mash them with a potato masher. Stir in 1/2 cup (100 g) of sugar and 1 teaspoon of kosher salt.[1]
    • Don't worry if the blueberries aren't completely smooth. They'll soften and cook down before you blend the mousse.
  2. Image titled Make Blueberry Mousse Step 2
    2
    Heat the blueberry mixture. Turn the saucepan on to medium heat. Stir and cook the blueberry mixture for about 10 minutes. The mixture should bubble gently and become thick. It will start to look like jam once it's finished simmering. Turn off the heat and let it cool completely.[2]
    • The natural pectin in the blueberries will help the blueberry jam set up.
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  3. Image titled Make Blueberry Mousse Step 3
    3
    Process the blueberry jam with the sour cream and cream cheese. Scoop the cooled blueberry jam into a blender or food processor. Add 1 cup (230 g) of sour cream and 8 ounces (225 g) of softened cream cheese. Put the lid on and puree the mixture until it's smooth.[3]
    • If you add the jam while it's still warm, the mousse may not set properly.
  4. Image titled Make Blueberry Mousse Step 4
    4
    Beat the heavy cream. Pour 1 cup (236 ml) of chilled heavy cream into a large mixing bowl. Use a stand or electric mixer with whisk attachments to beat the cream on high speed for several minutes. Beat the cream until soft peaks form in the cream when you lift away the attachments.[4]
    • If you can, chill the bowl and attachments in the freezer for a few minutes before you beat the cream. It will beat faster and you'll get more volume.
  5. Image titled Make Blueberry Mousse Step 5
    5
    Fold the berry cream into the whipped cream. Spoon the berry cream into the mixing bowl with the whipped cream. Use a large metal spoon to gently fold the blueberry cream into the whipped cream until it's incorporated.[5]
    • To fold, hold the spoon and use a twisting motion with your wrist to gently combine the blueberry mixture into the whipped cream. The goal is to incorporate the blueberry cream while keeping the volume in the whipped cream.
  6. Image titled Make Blueberry Mousse Step 6
    6
    Serve the creamy blueberry mousse. Scoop the mousse into small serving glasses. If you'd like a softer mousse, you can serve them immediately. Or if you'd like the mousse to be a little firmer and colder, chill the mousse for about an hour before you serve them.[6]
    • You can garnish the mousse with extra fresh blueberries or chopped pistachios.
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Method 2
Method 2 of 3:

Making Classic Blueberry Mousse

  1. Image titled Make Blueberry Mousse Step 7
    1
    Combine the blueberry mousse base. Juice one lemon and pour the juice into a saucepan along with 1/2 cup (100 g) of the granulated sugar. Cut one vanilla bean in half and scrape the inside of the pod. Put the seed paste into the saucepan and add 4 cups (400 g) of fresh blueberries.[7]
    • If you don't have vanilla bean, you can stir 1/2 teaspoon of vanilla extract into the mousse base once it's cooked.
  2. Image titled Make Blueberry Mousse Step 8
    2
    Simmer the blueberry mousse base. Turn the saucepan on to low heat and stir the blueberry mixture occasionally. Let the mixture bubble gently and simmer it for about 5 minutes. Turn off the heat and pour half of the mixture into a bowl to cool.[8]
    • The berries should soften and burst once they've finished cooking.
  3. Image titled Make Blueberry Mousse Step 9
    3
    Strain half of the blueberry mousse base. Set a fine mesh strainer over a bowl. Put the remaining half of the blueberry mixture into the strainer and press it against the strainer using a spatula. The seedless puree will drip into the pan and the solids will stay in the strainer.[9]
    • You can just throw away the solids.
  4. Image titled Make Blueberry Mousse Step 10
    4
    Whisk in gelatin and chill the mixture. Pour 1 tablespoon (10 g) of gelatin powder into the seedless blackberry puree and whisk it until the gelatin dissolves. Put the bowl in the refrigerator to chill.[10]
    • The mixture should become cold, but it won't set up.
  5. Image titled Make Blueberry Mousse Step 11
    5
    Beat the egg whites with cream of tartar. Get out a completely clean mixing bowl and place 2 egg whites in it. Add a pinch of cream of tartar and beat the egg whites with a stand or electric mixer on high speed. The egg whites should whip up into firm peaks.[11]
    • Ensure that the bowl is totally clean and that there's no bit of yolk in the egg whites. These prevent egg whites from whipping.
  6. Image titled Make Blueberry Mousse Step 12
    6
    Whisk in the rest of the sugar. Keep the mixer running on high speed and add the last 1/4 cup (50 g) of granulated sugar. Beat the egg whites for another minute. The egg whites should turn glossy as the sugar dissolves.[12]
  7. Image titled Make Blueberry Mousse Step 13
    7
    Whip the heavy cream. Pour 1/2 cup (120 ml) of chilled heavy cream into a large mixing bowl. Use a stand or electric mixer with whisk attachments to beat the cream on high speed for several minutes. Beat the cream until soft peaks form in the cream when you lift away the attachments.[13]
    • If you can, chill the bowl and attachments in the freezer for a few minutes before you beat the cream. It will beat faster and you'll get more volume.
  8. Image titled Make Blueberry Mousse Step 14
    8
    Fold the blueberry puree into the whipped cream. Remove the bowl of blueberry gelatin from the refrigerator and spoon it into the mixing bowl with the whipped cream. Use a large metal spoon to gently fold the blueberry mixture into the whipped cream until it's incorporated.[14]
    • To fold, hold the spoon and use a twisting motion with your wrist to gently combine the blueberry mixture into the whipped cream. The goal is to incorporate the blueberry mixture while keeping the volume in the whipped cream.
  9. Image titled Make Blueberry Mousse Step 15
    9
    Fold in the egg whites and chill the mousse. Fold the egg white mixture into the blueberry whipped cream mixture until it's just incorporated. You can spoon or pipe the mousse into serving dishes. Chill the mousse for at least 6 hours before you serve it. When you're ready to serve the mousse, top it with the reserved blueberry mixture you sweetened.[15]
    • The gelatin and egg whites need time to set up before you serve the mousse. This is why it's important to chill it.
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Method 3
Method 3 of 3:

Making Vegan Blueberry Mousse

  1. Image titled Make Blueberry Mousse Step 16
    1
    Wash and prepare the produce. Wash two ripe avocados and 1 cup (100 g) of fresh blueberries. Carefully peel both of the avocados and cut them in half. Remove and discard the pits. Put the avocado flesh into a blender. Check the blueberries for any stems and place them in the blender.[16]
    • You can use frozen blueberries in this recipe.
    • The avocado gives the mousse its volume, since this recipe doesn't use eggs or gelatin.
  2. Image titled Make Blueberry Mousse Step 17
    2
    Measure the ingredients. Measure the remaining mousse ingredients into the blender along with the produce. You'll need:[17]
    • ½ cup (120 ml) almond milk
    • ¼ cup (60 ml) agave syrup
    • 2 tablespoons coconut oil
    • ½ teaspoon sea salt
    • 1 tablespoon lemon juice
  3. Image titled Make Blueberry Mousse Step 18
    3
    Blend and chill the vegan blueberry mousse. Put the lid on the blender and blitz the mixture until it's completely smooth. Pour the mousse into your serving dishes and put them in the refrigerator. Chill the mousse for at least one hour before you serve it.[18]
    • Consider scattering extra blueberries over the mousse before you serve it.
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Things You'll Need

  • Measuring cups and spoons
  • Blender
  • Spoon
  • Juicer
  • Saucepan
  • Food processor
  • Fine mesh strainer
  • Stand or electric mixer with whisk attachments
  • Potato masher
  • Knife and cutting board
  • Serving dishes

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References

  1. ↑ http://www.foodandwine.com/recipes/blueberry-mousse
  2. ↑ http://www.foodandwine.com/recipes/blueberry-mousse
  3. ↑ http://www.foodandwine.com/recipes/blueberry-mousse
  4. ↑ http://www.foodandwine.com/recipes/blueberry-mousse
  5. ↑ http://www.foodandwine.com/recipes/blueberry-mousse
  6. ↑ http://www.foodandwine.com/recipes/blueberry-mousse
  7. ↑ http://www.sbs.com.au/food/recipes/blueberry-mousse-mousse-aux-myrtilles
  8. ↑ http://www.sbs.com.au/food/recipes/blueberry-mousse-mousse-aux-myrtilles
  9. ↑ http://www.sbs.com.au/food/recipes/blueberry-mousse-mousse-aux-myrtilles
  1. ↑ http://www.sbs.com.au/food/recipes/blueberry-mousse-mousse-aux-myrtilles
  2. ↑ http://www.sbs.com.au/food/recipes/blueberry-mousse-mousse-aux-myrtilles
  3. ↑ http://www.sbs.com.au/food/recipes/blueberry-mousse-mousse-aux-myrtilles
  4. ↑ http://www.sbs.com.au/food/recipes/blueberry-mousse-mousse-aux-myrtilles
  5. ↑ http://www.sbs.com.au/food/recipes/blueberry-mousse-mousse-aux-myrtilles
  6. ↑ http://www.sbs.com.au/food/recipes/blueberry-mousse-mousse-aux-myrtilles
  7. ↑ http://citronlimette.com/recipe_archive/desserts/blueberry-mousse/
  8. ↑ http://citronlimette.com/recipe_archive/desserts/blueberry-mousse/
  9. ↑ http://citronlimette.com/recipe_archive/desserts/blueberry-mousse/

About This Article

Jessica Gibson
Co-authored by:
Jessica Gibson
wikiHow Staff Writer
This article was co-authored by wikiHow staff writer, Jessica Gibson. Jessica Gibson is a Writer and Editor who's been with wikiHow since 2014. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013. This article has been viewed 17,646 times.
4 votes - 90%
Co-authors: 6
Updated: December 13, 2020
Views: 17,646
Categories: Desserts and Sweets
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