Ingredients
Method
- Grind the freeze-dried blueberries in a small blender (such as a NutriBullet) 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.
Notes
Store any leftovers covered in the refrigerator for up to 4 days.
