bakingglutenfreememories It often seems that the best recipes are the simplest to make. Maybe it’s the limited time everyone struggles with or it’s just that pure, whole ingredients are truly the best. Whatever it is, this blueberry mousse fits under that category. It tastes light, refreshing, and wholesome!
Berries should be enjoyed all year round and so this recipe works great with frozen blueberries when they are not in season! The mousse itself is composed primarily of whipped cream and blended blueberries, something deliciously simple. The mousse is naturally sweetened with berries and maple syrup, adding the perfect combination of sweetness. It is amazing on its own, but it is also stunning when layered with some crushed gluten-free vanilla wafers and whole blueberries for some contrasting textures. Only 6 ingredients are needed along with 15 minutes to make!
Ingredients You Will Need
- heavy whipping cream
- plain cream cheese
- salt
- fresh or frozen blueberries
- maple syrup
- gluten-free vanilla wafers (Partake or Kinnikinnick are great brands)
This blueberry mousse is: light and airy, gluten-free, wholesome, refreshing, naturally sweetened, simple to make, and satisfying!
This mousse is great when chilled overnight resulting in a firmer texture!
Additionally, another easy and fun recipe on the blog are these Banana Irish Cream Parfaits! Or try this Vegan Chocolate Mousse!
Substitutions
Gluten-free graham crackers or animal crackers are another great option for layering with the mousse. If you’d like a completely refined sugar-free option, chopped walnuts or pecans would also be great!
I have not tried this mousse with vegan whipping cream, however, I’d imagine it would work if the substitution is needed.
How to Make Blueberry Mousse
First, if using frozen blueberries, set them out ahead of time to thaw since they will blend easier. Then pour them in a high speed blender along with a pinch of salt and maple syrup. Blend / pulse for about 30 seconds or until blended well.
Next, pour the heavy whipping cream in the bowl of a stand mixer or in a large bowl with a hand mixer. Beat on medium-high speed for 2 minutes, or until soft peaks start to form. Then add in the cream cheese and blended blueberries.
Finally, combine the ingredients together by blending on medium-high speed for another 2 minutes until it looks like a nice and thick whipped cream.
At this point, you can begin to serve it to be eaten or chill it overnight in the refrigerator for a stiffer texture. For chilling it overnight, just whip it for another 2 minutes with the mixer in case any liquid has separated.
For the Parfaits
First, crush the gluten-free vanilla wafers in a bowl until nice and crumbly. Then in a parfait glass, layer the crushed wafers, then the mousse, followed by some whole blueberries sprinkled on top. Next, top with another scoop of blueberry mousse and set a vanilla wafer on the top. Eat right away and enjoy!
Storage Tips and Notes
- The mousse texture will be a bit firmer if chilled in the refrigerator overnight.
- The parfaits are best when assembled together right before eating, or they can be refrigerated for up to an hour before serving. Too long in the fridge will result in soggy cookies.
- Other layering options in place of vanilla wafers are gluten-free graham crackers, animal crackers, or chopped nuts.
Blueberry Mousse
Ingredients
- 2 cups gluten-free vanilla wafers, crushed (131g) Brands Partake and Kinnikinnick work great
- 1 cup heavy whipping cream (238ml)
- 2 tablespoons plain cream cheese
- 1 ¾ cups fresh or frozen blueberries (thawed) reserve ½ cup of blueberries for layering in parfaits
- ⅓ cup maple syrup (108ml)
- pinch of salt
Instructions
- First, thaw the blueberries if frozen. Then place blueberries, salt, and maple syrup in a high speed blender. Blend / pulse for 30 seconds or until fully blended. Set aside.
- Next, in the bowl of a stand mixer or a large bowl with a hand mixer, pour the heavy whipping cream. Beat on medium-high speed for 2 minutes or until soft peaks start to form. Then add in cream cheese and the blended blueberry mixture. Whip together for another 2 minutes.
- At this point, you can serve it or chill it overnight in the refrigerator for a firmer texture. If you chill it, just whip it again with the blender for 2 minutes in case the liquid separated from the cream.
- To assemble the parfaits, layer in a glass or dessert glass some crushed vanilla wafers, followed by a big scoop of mousse, a sprinkle of whole blueberries on top, and topped with another big scoop of mousse and a vanilla wafer. Enjoy after assembling!
