Blueberry Cheesecake Mousse
A creamy airy fruit mousse with a slight cheesecake-like tang
Servings: 6
Ingredients
- 180 g blueberries
- 81 g sugar*
- 2 g lemon zest*
- 12 g lemon juice*
- 1 g salt*
- 135 g sour cream
- 135 g cream cheese room temperature
- 169 g heavy cream
Instructions
- Combine fruit, sugar, zest, juice and salt in small saucepan over medium low heat.
- Cook, breaking down fruit, until syrup-like consistency.
- Remove from heat and transfer to bowl of food processor, process until smooth. Cool completely.
- Once cooled, add sour cream and cream cheese and puree until smooth
- Meanwhile, beat cream on medium speed, to medium peaks.
- Fold whipped cream into fruit mixture, in 3 installments. Fold until well incorporated.
- Pour into containers and chill for at least 1 hour or overnight.
Notes
* Remember to taste the raw fruit to determine if more or less of these ingredients may be needed.
This can be chilled in a large, covered mixing bowl and then either scooped or piped into desired container. Store tightly covered, in refrigerator for up to 3 days.