Blueberry Mousse with Lemon Whipped Cream

Mousse ingredients

1 cup fresh blueberries

½ cup sugar

1 teaspoon kosher salt

1 cup sour cream

8 ounces cream cheese, softened

1 cup heavy cream, chilled

Whipped cream ingredients

1 cup chilled heavy whipping cream

1 tablespoons confectionary sugar

2 tablespoons Crème Fraiche

1 tablespoon finely grated lemon peel

2 teaspoons fresh lemon juice


In a small saucepan, mash the 1 cup of blueberries with the sugar and salt and bring to a simmer over moderate heat. Cook, stirring, until jammy, about 10 minutes. Remove from the heat and scrape the jam into a food processor. Let cool completely.

In the meantime make the Lemon Whipped Cream…

Combine all whipped cream ingredients in a bowl. Using an electric mixer (or whish by hand) beat to soft peaks. (Can be made four hours ahead. Cover and chill. Re-whisk before using.)

Add the sour cream and cream cheese to the food processor and puree with the jam until smooth. In a large bowl, beat the heavy cream to soft peaks. Fold in the berry cream until blended. Spoon the mousse into glasses and top with a dollop of Lemon Whipped Cream.