Dontcha just love purple? And blueberries? Gah and mouse?
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.
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.
Don’t be judging me. I’m very proud of that run on sentence.
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
- 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
Chill the bowl and whisk of a stand mixer in the freezer
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
When mixture reaches a simmer, continue to cook, stirring often, until sort of thick and syrupy
Remove from heat, transfer to the bowl of a food processor, and cool completely
When blueberry mixture is cooled, add the sour cream and cream cheese to the food processor and puree with blueberries until smooth
Add heavy cream to the chilled bowl of a stand mixer, attach whisk, and beat on medium high until soft peaks form.
Fold the whipped cream into the berry mixture until well combined
Transfer the mousse to a zip top bag and cut a small piece of the corner completely off
Pipe mousse into small dessert cups or shooter glasses, cover and chill for at least an hour or overnight
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.