Blueberry Mousse


  • 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


  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