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Blueberry Mousse Shooters

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Blueberry Mousse

 

Dontcha just love purple?  And blueberries?  Gah and mouse?

 


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I actually made these about 2 weeks ago when Lisa came over to brew some beer.  Yes.  We FINALLY  found some time to brew some dang beer!  Thank goodness, because our kegerator is sadly and embarrassingly empty, but for one lonely little bit of cider.

 

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Let me tell you that it was pretty stinking hot.  For some reason I thought it was a brilliant idea to make a brisket stew.  There’s nothing like a hot bowl of heavy, meaty, stew on a lovely 100 degree super humid Charlotte afternoon after you have been standing outside over a hot brew kettle on a propane burner.

 

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Don’t be judging me.  I’m very proud of that run on sentence.

 

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At least I had the good sense to make some blueberry mouse shooters for a refreshing finish to a hot (but productive!) day of brewing.  It happens every now and then.

 

Recipe from Food & Wine

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Blueberry Mousse

Ingredients

  • 1 cup blueberries plus a hand full extra for garnish
  • 1/2 cup sugar
  • Zest and juice of one lemon
  • 1 teaspoon salt
  • 1 cup sour cream
  • 8 ounce block of cream cheese at room temperature
  • 1 cup heavy cream cold
  • chopped pistachios for garnish optional

Instructions

  1. Chill the bowl and whisk of a stand mixer in the freezer
  2. Combine 1 cup of blueberries, lemon juice and zest, and sugar in a saucepan over medium heat and smash together with the back of a spoon or a potato masher
  3. When mixture reaches a simmer, continue to cook, stirring often, until sort of thick and syrupy
  4. Remove from heat, transfer to the bowl of a food processor, and cool completely
  5. When blueberry mixture is cooled, add the sour cream and cream cheese to the food processor and puree with blueberries until smooth
  6. Add heavy cream to the chilled bowl of a stand mixer, attach whisk, and beat on medium high until soft peaks form.
  7. Fold the whipped cream into the berry mixture until well combined
  8. Transfer the mousse to a zip top bag and cut a small piece of the corner completely off
  9. Pipe mousse into small dessert cups or shooter glasses, cover and chill for at least an hour or overnight
  10. Garnish with blueberries and chopped pistachios, if desired

Note: I ordered a package of small 5.1 ounce plastic disposable shooter type cups from Amazon after Jennifer gave me her July issue of Food & Wine and I saw this recipe.

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Comments

  1. Cheyanne @ No Spoon Necessary

    Ummm.. hellllzzz yes I love ALL things purple. AND blueberry. AND totally GAH- mousse like! These shooters are so gorgeous girlfriend! LOVE all of it- the color, flavor, texture- SO ON POINT! Your photos are seriously gorgeous and have me craving these blueberry mousse shooters for dinner… these are a well balanced meal, because blueberries.. right??! Pinned! Oh, and I’m super jelly you brewed beer WITHOUT ME!? Whaaaa? My invite was lost in the mail, right? But I’m assuming you DID send it. 🙂 Cheers, my sweets… I’ll be accepting keg delivery all day this week (just a lil fyi). xo

    Reply

    • rachelle

      Girl, you never fail at cracking me up! Thanks so much for the photo compliments! Who says you can’t have mousse shooters for dinner? They have fruit! Thanks for the Pin too! I can’t believe you no-showed my beer brewing festivities! 🙂 That invite must be lost!

      Reply

  7. Thao @ In Good Flavor

    There is no possible way I would stand out in that weather for more than 5 minutes! I would melt like the wicked witch of the east…or is it west? I’ll be in the kitchen eating up all of these Blueberry Mouse Shooters to cool off. They look so smooth and refreshing!

    Reply

    • rachelle

      Ha! You would be surprised at the sacrifices we make for beer around here – even if we were melting like both wicked witches! Thanks Thao!

      Reply

    • rachelle

      You should get on down here and join us for the party! Thanks so much, Mir! We don’t get called classy around here that often! 🙂

      Reply

  10. David @ Spiced

    I am absolutely not judge you for your run-on sentence as long as you save me some beer and shooters! I’ve never thought about making blueberry mousse…but this sounds (and looks!) amazing! *high-five*

    Reply

    • rachelle

      Oh my! Why didn’t I think to have these for breakfast! Oh, right. There weren’t any left. 🙂 Thanks Beverley!

      Reply

  15. karrie @ Tasty Ever After

    These little shooters are so cute and adorable that I’ll even forgive them for not having any liquor in them. My Father-in-law gave me some fresh Maine wild blueberries the other day and they are perfect for this recipe. I’m glad you went through all that hotness of brewing beer & making brisket stew to produce this deliciously chilled mousse in the end! BTW, I shed a tear for your empty kegerator 🙁

    Reply

    • rachelle

      OMG! I love the way you think, girlfriend! You are not alone in the tear shedding, but we are on our way to filling it back up!

      Reply

  21. Chandra@The Plaid & Paisley Kitchen

    I totally understand about standing over a boiling kettle! We used to do propane outside but now my Husband uses an electric system in the basement with the biggest vent fan you have ever seen! Even so it gets so HOT and HUMID down there!!! So these Blueberry Mousse Shooters would be just perfect!

    Reply

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