Beer Girl Cooks

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Bourbon Peach Mousse

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What do you do when you act like a lunatic at the farmer’s market and buy too many peaches?

 

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Break out the bourbon.

 

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I know!  I know!  I just made blueberry mousse like a week ago!

 

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I couldn’t help it.  Lisa was at our house and we were brewing beer. I made the blueberry mousse (maybe the beer kicked in?)  and I had an epiphany.

 

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Bourbon Peach Mousse.  Yessssss!  Lisa agreed!

 

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Everything’s better with bourbon!  Happy weekend, y’all!

 

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Bourbon Peach Mousse

Ingredients

  • 4 peaches pitted, peeled, and chopped
  • 2-4 tablespoons bourbon
  • 1/8 teaspoon cinnamon
  • 1/2 cup sugar
  • pinch of salt
  • 1 cup sour cream
  • 8 ounces cream cheese
  • 1 cup heavy cream chilled
  • Mint for garnish

Instructions

  1. Chill bowl of a stand mixer and the whisk attachment in the freezer for 20-30 minutes prior to whipping the cream
  2. Reserve a couple of tablespoons of uncooked peaches for garnish, or reserve some after the next step
  3. Combine peaches, bourbon, cinnamon, and sugar in a large bowl and let it hang out for about an hour at room temperature
  4. Heat a skillet on medium high and add peach-bourbon mixture
  5. Cook on medium high until bubbly, reduce heat and continue cooking until peaches are soft, 10-15 minutes
  6. Remove from heat and cool to room temperature
  7. Add heavy cream to the mixing bowl that has been chilling in the freezer and attach whisk
  8. Whip cream on medium high until soft peaks form, 3-4 minutes
  9. Transfer peach-bourbon mixture to the bowl of a food processor, add sour cream and cream cheese and puree until smooth
  10. Add the peach mixture to the bowl with the whipped cream, fold gently to combine
  11. Transfer the mouse to a zip top bag and cut a small piece off the corner
  12. Pipe into dessert cups
  13. Garnish with reserved peaches and mint, if desired

Adapted from Food & Wine July 2015

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.