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Sweet Summer Blueberry Mousse – Dairy Free
Whip up a beautifully light BlueberryMousse with this effortlessly simple recipe. It comes together in just 15 minutes (plus a little chill time) and delivers a dreamy, vibrant dessert that feels far fancier than the effort required.
Grind the freeze-dried blueberries in a small blender until they turn into a fine, vibrant powder. Set aside.
In a large mixing bowl, add the chilled dairy-free heavy whipping cream and cream of tartar. Using a hand mixer fitted with a whisk attachment, whip until the mixture becomes light and fluffy and holds soft peaks, much like classic whipped cream.
Add the pinch of salt, powdered sugar, and vanilla extract, and beat again until fully combined and smooth.
Measure the blueberry powder and gently mix it into the whipped cream until the mousse turns a beautiful blueberry purple and the flavour is evenly blended throughout.
Spoon or pipe the mousse into serving glasses or dessert cups, then refrigerate for several hours or overnight to allow it to fully set and develop its silky texture.
A few details make all the difference
01
Create an Ultra-Fine Blueberry Powder
Freeze-dried blueberries can clump if not fully pulverised. Blend them for a little longer than you think necessary, then sieve the powder through a fine-mesh strainer. This creates a smoother mousse with an even colour and prevents tiny crunchy pieces from remaining in the finished dessert.
02
Keep Everything Well Chilled
For the lightest, fluffiest dairy-free mousse, chill the mixing bowl and whisk attachments for 15 to 20 minutes before whipping. Cold equipment helps the dairy-free cream whip faster and hold volume, producing a stable mousse with a luxurious texture.
03
Fold the Blueberry Powder Gently
Once the cream is whipped, gently fold the blueberry powder into the mixture rather than aggressively beating it. Gentle folding preserves the trapped air, resulting in a mousse that is wonderfully light rather than dense.
Why this recipe works
Even better, it’s dairy-free, vegan, and gluten-free, making it a sweet treat everyone can enjoy.
Cook’s notes
Leftovers
Store any leftovers covered in the refrigerator for up to 4 days.
Grind the freeze-dried blueberries in a small blender until they turn into a fine, vibrant powder. Set aside.
In a large mixing bowl, add the chilled dairy-free heavy whipping cream and cream of tartar. Using a hand mixer fitted with a whisk attachment, whip until the mixture becomes light and fluffy and holds soft peaks, much like classic whipped cream.
Add the pinch of salt, powdered sugar, and vanilla extract, and beat again until fully combined and smooth.
Measure the blueberry powder and gently mix it into the whipped cream until the mousse turns a beautiful blueberry purple and the flavour is evenly blended throughout.
Spoon or pipe the mousse into serving glasses or dessert cups, then refrigerate for several hours or overnight to allow it to fully set and develop its silky texture.
Cook’s notes
Leftovers: Store any leftovers covered in the refrigerator for up to 4 days.
Cooking mode
Sweet Summer Blueberry Mousse – Dairy Free
Grind the freeze-dried blueberries in a small blender until they turn into a fine, vibrant powder. Set aside.
In a large mixing bowl, add the chilled dairy-free heavy whipping cream and cream of tartar. Using a hand mixer fitted with a whisk attachment, whip until the mixture becomes light and fluffy and holds soft peaks, much like classic whipped cream.
Add the pinch of salt, powdered sugar, and vanilla extract, and beat again until fully combined and smooth.
Measure the blueberry powder and gently mix it into the whipped cream until the mousse turns a beautiful blueberry purple and the flavour is evenly blended throughout.
Spoon or pipe the mousse into serving glasses or dessert cups, then refrigerate for several hours or overnight to allow it to fully set and develop its silky texture.
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