Blueberry Mousse
This blueberry mousse is light, refreshing, wholesome, and easy to make! Plus, only 6 ingredients are needed for this lovely dessert!
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!