Keyword: blueberry mousse, blueberry mousse recipe, fruit mousse, homemade fruit mousse
Servings: 5servings
Author: Hani
Ingredients
BLUEBERRY MOUSSE
Blueberry Puree
18 oz fresh or frozen blueberries (500grams)
1/3 to 1/2cupgranulated sugar (100 grams), use less if the fruit is very sweet.
juice of one medium lemon
Meringue
3egg whites
1/2cupgranulated sugar (100grams)
1/4tspcream of tartar
Whipped Cream
1cupwhipping cream, heavy cream
Gelatin
2tspgranulated gelatin or 3 gelatin sheet (230 to 250 bloom)
1/4cupcold tap water or 3 cups cold water if using 3 gelatin sheets
Instructions
BLUEBERRY MOUSSE
Blueberry Puree
In a medium-size pot combine blueberries(18oz, 500grams) with sugar (1/2 cup, 100grams) and lemon juice (juice of one medium lemon). Bring to boil and reduce to simmer and cook until very soft and juicy.Remove from the heat and process in a small food processor or use an immersion blender to puree fruit until smooth.Strain blueberry puree thru a fine-mesh sieve to remove the seeds. Set aside.Measure generous 1 cup of fruit puree into a mixing bowl.
Meringue
Into a heatproof mixing bowl (tempered glass or stainless steel bowl) pour 3 egg whites, and add granulated sugar (1/2 cup) and cream of tartar (1/4 teaspoon) or some lemon juice/vinegar (1/2 teaspoon). Whisk to combine the ingredients.Place the bowl over the pot with simmering water. Stirring constantly, bring the mixture over 160F, about 5 minutesRemove from the heat and beat with a handheld mixer or with a stand mixer on medium-high to medium peaks.TIP: Don't know what to do with 3 leftover egg yolks? Try making my delicious tart cookie dough, it's perfect for cookies and tart crusts. Recipe link in the notes
Prepare Gelatin
Depending on the type of gelatin you are using here are the instructions for both, granulated and sheet gelatin.1. Granulated GelatinInto a small dish pour 1/4 cup cold water, and sprinkle gelatin (2tsp) evenly over the top of the water while whisking with a fork. Set aside for 5 minutes. Gelatin will swell up (bloom). It will be spongy. Then microwave it on high in 3 seconds intervals, stirring well after each period, until dissolved. It will only take several seconds. Don't overheat it. Continue with the next step - Prepare Blueberry Mousse Mixture.2. Sheet GelatinPour 3 cups of cold water into a bowl. Add gelatin sheets (3 sheets, 230-250 bloom), and soak them, until soft, for about 5-10 minutes. Then remove the soft sheets from the water and squeeze out the excess water. Continue with the next step - Prepare Blueberry Mousse Mixture.TIP: Don't use boiling water as it will destroy the gelatin setting agent.
Whipped Cream
Into a bowl pour whipping cream/heavy cream. Beat until medium-soft peaks are formed.
Prepare Blueberry Mousse Mixture
1. Blueberry Puree and GelatinInto a bowl pour blueberry puree (generous 1 cup), if the puree is cold heat it up till it's warm, but not boiling hot. Pour in prepared dissolved gelatin/soften gelatin sheets (follow the previous step to prepare gelatin). Stir well to combine.2. Add Meringue Into the blueberry puree mixed with dissolved gelatin fold meringue, in 3 additions. It's okay if the meringue is slightly warm.3. Add Whipped CreamWhen adding chilled whipped cream, "temper" the blueberry mixture by adding only about 1/2 cup of whipped cream. At this point, you can fold whipped cream into the blueberry mixture more vigorously. Then continue folding medium-soft peaks into the blueberry mixture.
Portioning Blueberry Mousse
Divide blueberry mousse into serving dishes. Allow the mousse to set in the fridge, for at least 4 hours and ideally overnight. Blueberry mousse will last in the fridge for up to 5 days.
Notes
What to do with 3 leftover egg yolks? - use leftover egg yolks to make the cookie dough I use to make tart shells, cut-out cookies, and Linzer cookies.
What can I use in place of gelatin? - You can use Agar Agar.