Blueberry Mousse

Prepared with blueberry pie filling, this simple mousse is heavenly in texture and bursting with rich blueberry flavour.

Prep Time:

15 minutes

Chill Time:

3 hours 20 minutes

Servings:

Difficulty:

Intermediate

Ingredients

1/4 cup (60 mL) cold water
1 tsp (5 mL) lemon zest
2 tbsp (30 mL) lemon juice
1 packet (2 ½ tsp) E.D.SMITH® Knox® gelatine
1 cup (250 mL) heavy or whipping (35%) cream, chilled
1/4 cup (60 mL) sweetened condensed milk
1 1/2 cups (375 mL) E.D.SMITH® Blueberry Pie Filling, divided

Tips

If desired, garnish mousse also with dollop of whipped cream.

Directions

1. In small saucepan, combine cold water, lemon zest and lemon juice. Sprinkle gelatine over mixture and let stand for 1 minute. Gently heat mixture over medium heat until gelatine is dissolved. Let cool to room temperature.
2. Meanwhile, in small bowl, using electric mixer, whip cream and sweetened condensed milk until stiff peaks start to form. Fold in 1 cup (250 mL) blueberry pie filling and dissolved gelatine mixture.
3. Divide mousse among six ½-cup (125 mL) ramekins. Chill in refrigerator for 2 to 3 hours or until set.
4. Top with remaining blueberry pie filling before serving.