Ingredients
Scale
For the mousse:
- 1 cup frozen blueberries
- ¼ cup caster sugar
- 4 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon cornflour
- 1 tablespoon water
- 1 cup whipped cream (heavy or double cream, chilled)
For the crumble:
- ¾ cup unsalted butter
- ⅔ cup caster sugar
- 1½ cups all-purpose flour
Instructions
Step 1: Cook the Blueberries
- Combine Ingredients in a Saucepan
- In a medium-sized saucepan, add 1 cup of frozen blueberries, ¼ cup caster sugar, and 4 tablespoons of lemon juice.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the blueberries soften.
- Prepare the Cornflour Slurry
- In a small bowl, mix 1 tablespoon of cornflour with 1 tablespoon of water. Stir until there are no lumps.
- Thicken the Blueberry Mixture
- Slowly pour the cornflour slurry into the saucepan while stirring.
- Cook the mixture until it thickens slightly and reaches a jam-like consistency.
- Cool Completely
- Remove the saucepan from heat and let the blueberry mixture cool to room temperature.
Step 2: Whip the Cream
- Chill Your Tools
- For best results, chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream.
- Whip the Cream
- Pour 1 cup of heavy cream into the chilled bowl. Using an electric mixer, beat on medium speed until stiff peaks form. This should take 3-5 minutes.
- Fold in the Blueberry Mixture
- Once the blueberry mixture is completely cool, gently fold it into the whipped cream. Use a spatula and work in batches to ensure the mousse stays light and airy.
- Chill the Mousse
- Cover the mousse and refrigerate for at least 1 hour to allow the flavors to meld together.
Step 3: Prepare the Crumble
- Preheat the Oven
- Set your oven to 200°C (392°F). Line a baking tray with parchment paper or a silicone mat.
- Mix the Crumble Ingredients
- In a large bowl, combine ¾ cup unsalted butter, ⅔ cup caster sugar, and 1½ cups all-purpose flour.
- Use your hands or a pastry cutter to mix the ingredients until the texture resembles coarse sand.
- Bake the Crumble
- Spread the mixture evenly on the prepared baking tray.
- Bake for 10-15 minutes, or until the crumble turns golden brown.
- Cool the Crumble
- Let the crumble cool completely before assembling the dessert.
Step 4: Assemble the Blueberry Mousse
- Layer the Crumble
- Add a generous layer of the crumble to the bottom of your serving glasses or bowls.
- Add the Mousse
- Pipe or spoon the blueberry mousse on top of the crumble.
- Garnish
- Top with fresh or frozen blueberries for an extra burst of flavor. You can also add a sprig of mint or a dusting of powdered sugar for a touch of elegance.
Notes
Ingredient Tips
- Blueberries: Frozen blueberries work best for this recipe because they release more juice when cooked. If using fresh blueberries, you may need to adjust the sugar and liquid levels.
- Cream: Use heavy cream with a fat content of at least 35% for the fluffiest mousse. Light cream won’t hold its shape as well.
Preparation Tips
- Whipping Cream: Avoid over-whipping the cream, as it can become grainy. Stop as soon as stiff peaks form.
- Cooling the Blueberry Mixture: Ensure the blueberry mixture is completely cool before folding it into the whipped cream. If it’s warm, it can deflate the cream.
Troubleshooting
- Runny Mousse: If the mousse isn’t setting, it could be due to under-whipped cream or warm blueberry mixture. Refrigerating for an extra hour can help.
- Overcooked Crumble: If the crumble is browning too quickly, lower the oven temperature slightly and keep an eye on it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes