Some days I am totally on top of what food is in our fridge, and other days I put something like sour cream on my in-store shopping list and on my curbside pick-up order, only to find out I already had some in my fridge! This is what happened last week when I discovered three containers of sour cream that we’d need to consume before our upcoming vacation! I also had some farm-fresh blueberries, so I began searching for dessert recipes that called for blueberries and sour cream. I stumbled upon this blueberry mousse recipe, and shared it with my parents. It was a huge hit with everyone! It’s a refreshing summer dessert and oh-so-simple! You could either use fresh blueberries or blueberry jam.
- 1 cup blueberries
- ½ cup sugar
- 1 cup sour cream
- 8 oz cream cheese
- 1 cup heavy cream
- Wash the blueberries and place them in a saucepan with the sugar and allow to simmer on medium heat for 10 minutes, stirring occasionally until it thickens and begins to resemble warm jam. Remove from heat and cool. Blend in a food processor until smooth. Alternatively, you could use a good blueberry jam like one of the ones sold at our market.
- Chill the bowl of an electric stand mixer. Add the heavy cream and whip until soft peaks form. Add the cream cheese and sour cream and mix until everything is well-blended and there are no more lumps. Add the cooled blueberry jam mixture and mix until incorporated.
- Serve and garnish with whipped cream and fresh, locally grown blueberries.