Blueberry mousse

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Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serving : 4 to 6 members


Blue burry mousse . I really had a big confusion of not knowing the difference between a mousse and a soufflé . Only recently did I get to learn that mousse are cream based desserts that are set with the help of gelatine and soufflés are egg based and baked . As both mousse and soufflés are light , that’s where my confusion began . Now about this blue burry mousse . I took note of this recipe from the telly on Rachel Allen’s show but she had made it with blackberries and I have used canned blueberries instead as a quick , delicious and fool proof trick . ( the real reason being not getting frozen or fresh blue or any buries at my place ) I made this dessert when I had invited a vegetarian , north indian friend of mine home . She loved this mousse so much that she packed a few for her hubby and asked for the recipe as well :-)) . This master piece will chill your bones and hearts for sure .


Blue berries1/2 kg ( I used Oregon brand blue berries In light syrup )
Waterenough to boil the berries about 1/4 cup
Sugarto taste
Gelatine4 tablespoons
Whipped cream3 cups


  1. Add 5 tablespoons of water to the gelatine . Mix well and set aside to bloom .
  2. Boil the blue berries with water and sugar to taste until tender and soft for 10 minutes . Mash the cooked blue berries and strain through a sieve to get the extract alone .mix gelatine with the blue burry pulp and place over low heat , stirring for 5 minutes until the gelatine dissolves .
  3. Remove from heat and cool completely . ( I omitted the above step with blue berries as I used canned ready ones )
  4. Whip cream to stiff peaks . Fold in the blue burry , gelatine mix into the whipped cream and mix well .
  5. Pour into transparent glasses or bowls and place in the refrigerator over night or for 3 hours .
  6. Serve chill topped with some blueberry coolie .


  1. I added sugar to taste to Oregon blueberry mix and mixed well until the sugar dissolved .
  2. Then added the bloomed gelatine but did not bring to boil . Mixed it with whipped cream . poured into individual short transparent glasses and left to set in the refrigerator .
  3. Topped with a teaspoon of Oregon. Blueberry coolie and served .