Blueberry Mousse: Easy Dessert Recipe


Blueberries are finally in season, so I went to the farmers’ market and grabbed a few containers of the sweet, flavorful fruit. It was difficult, but I managed to save enough of these tiny treats to make a dessert. With fruit this fresh and flavorful, the dessert should be a showcase rather than cover up the ingredients. I think I accomplished that goal with this blueberry pomegranate mousse, and on top of that, it’s so easy a little kid could do it.

To start, I blended blueberries with cream cheese. I cut the sweetness with a little pomegranate juice and pomegranate molasses and incorporated whipped cream for a light, fluffy mousse. Once the dessert cups rested long enough in the refrigerator, I garnished them with Italian pastry puffs and a few fresh blueberries. Voilà!

1. Info for Blueberry Mousse: Easy Dessert Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 8
  • Calories: unavailable

2. Ingredients for Blueberry Mousse: Easy Dessert Recipe

  • 2 (8-ounce) packages cream cheese, at room temperature
  • 2 cups heavy cream, cold
  • 1-¼ cups powdered sugar, to taste
  • 1/8 teaspoon salt
  • 1-½ teaspoons xanthan gum
  • 1-½ teaspoons liquid lecithin
  • 1-½ tablespoons canola oil (or any neutral oil)
  • 1-½ teaspoons vanilla extract
  • 4 (6-ounce) packages fresh ripe blueberries
  • 2 teaspoons pomegranate molasses (see tips)
  • ¼ cup freshly squeezed pomegranate juice
  • 2 cups vanilla flavored whipped cream (optional)
  • 12 chocolate covered pomegranate seeds (see tips), optional
  • 6 Italian pastry puffs, store-bought

3. Directions:

  1. Whip the heavy cream (at a low speed) until creamy and smooth for 2-3 minutes. Add ½ cup powdered sugar.
  2. Whisk the cream cheese to soften it. Add the rest of powdered sugar and vanilla extract.
  3. Reserve a few blueberries for garnish later (I used an extra 6-ounce package). In a blender, combine the cream cheese mixture, fresh blueberries, pomegranate juice, pomegranate molasses and salt.
  4. In a small bowl, combine xanthan gum, lecithin and oil. Add the mixture to the cream cheese / blueberry mixture. Pulse one more time.
  5. Gently fold in the whipped cream in stages. Make sure the cream cheese incorporates evenly (until the purple color is uniform).
  6. Place the mousse filling in a piping bag. Pipe or spoon into dessert cups. Level the filling with a spatula (if necessary). Cover with plastic wrap and place the cups in the refrigerator for at least 2-3 hours, preferably overnight (if you’re patient enough !).

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