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
- Whip the heavy cream (at a low speed) until creamy and smooth for 2-3 minutes. Add ½ cup powdered sugar.
- Whisk the cream cheese to soften it. Add the rest of powdered sugar and vanilla extract.
- 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.
- In a small bowl, combine xanthan gum, lecithin and oil. Add the mixture to the cream cheese / blueberry mixture. Pulse one more time.
- Gently fold in the whipped cream in stages. Make sure the cream cheese incorporates evenly (until the purple color is uniform).
- 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 !).