Blueberry Maple Mousse
Submitted by tjroti
A silky, no-bake blueberry mousse sweetened with real maple syrup. Just 4 ingredients and no gelatin needed for this elegant, airy dessert that serves 8.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minFour ingredients. That’s all that stands between you and one of the most elegant desserts you’ll ever make.
Egg yolks get whisked with hot maple syrup over a double boiler until they thicken into a rich, velvety custard. Once cooled, billowy whipped cream gets folded in, followed by fresh blueberries.
The maple syrup does double duty here as both the sweetener and the flavor backbone. No vanilla, no sugar, no gelatin. Just pure maple richness holding everything together.
Spoon it over more blueberries and you’ve got a dinner party dessert that looks like it took hours but barely took any effort at all.
Chef Tips
- Use real maple syrup, not pancake syrup. The flavor difference is night and day in something this simple.
- Beat the yolks over simmering (not boiling) water and keep whisking constantly. You want a smooth custard, not scrambled eggs.
- Make sure the custard is fully cooled before folding in the whipped cream, or the heat will deflate it and you’ll lose that airy texture.
Ingredients
Directions
Beat yolks in bowl or top of a double boiler until thick.
Beat in hot syrup.
Put over simmering water and cook, beating constantly until slightly thickened.
Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture.
Fold in half of the berries. Pour into remainder of berries.
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