Tuesday, July 9, 2013

Blueberry Muffin Mousse

We are still reaping the benefits of our blueberry picking (and will be for awhile since I froze a ton of them!)  We have been using them in smoothies, Blueberry Lemonade, in pancakes, and eating them plain.  The good news is they are super good for you and we are not sick of them yet! I had some pound cake in the freezer and decided I would WHIP this up!

  • 1 Cup plus 3/4 Cup Heavy Whipping Cream
  • 3 +2 Tablespoons Powdered Sugar
  • 1/2 Cup Milk
  • 3/4 Cup Fresh Blueberries
  • 2 Tablespoons of Mascarpone
  • 4-5 Slices of Pound Cake
Serves 4

In a medium bowl (so cream doesn't splatter) combine 3/4 cup heavy whipping cream and 2 tablespoons of powdered sugar.  Beat with electric mixer on high until peaks form and it turns to whipped cream.  It's almost like magic!  Place in refrigerator until ready to use.
In a separate bowl, smash blueberries with a fork.  Then add the remainder of ingredients and beat with  electric hand mixer until it thickens.  Cut pound cake into cubes and distribute among dessert bowls.  Pour mixture over pound cake.  Refrigerate for 30 minutes.  Top with whipped cream and additional fresh blueberries.  Serve the same day.

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