Mousse is such a beloved dessert in France. It most frequently comes in the form of a chocolate or lemon mousse, but this Blueberry Mousse from Ardèche is a regional twist that deserves all the same praise.
The wild blueberries grown in the Ardèche Montains of South-Central France are traditionally featured in this recipe, but you can use regular blueberries (just like I did). And if you get your hands on wild blueberries, it will make this recipe even more delicious (and likely more colorful, as well).
The Ardèche department is France’s biggest producer of wild myrtille (a variety of sweet blueberry). More than 400 tons of wild blueberries are hand-picked every year in the wild slopes and beautiful valleys of Valgorge, St Agrève, Cevènnes and Boutières. Along with the chestnut, the wild blueberry is the pride and joy of Ardèche’s people, who gave them the glorious name of “blue pearl”.
The recipe is quick and easy, yet it makes for a delicate and elegant dessert. This Blueberry Mousse from Ardèche can be served in a big vessel or in small individual ramekins, for entertaining.
Blueberry Mousse from ArdèchePrint This
300g of blueberries (ideally, wild blueberries)
¾ cup (150g) white sugar
3 egg yolks
2 cups (470 cl) heavy whipping cream (chilled)
1 vanilla bean (or 1 teaspoon vanilla extract)
The day before, in a mixing bowl, mix 250g of blueberries with half of the sugar (75g) and let sit overnight in the fridge. Keep the rest of the blueberries for garnish.
The day of, pour the sweetened blueberries into a blender, blend, and pour through a fine mesh strainer to get a smooth liquid puree.
Whisk the egg yolks with the remaining sugar (75g), until they whiten.
Fold in the blueberry puree.
Whip the whipping cream with the vanilla bean seeds (or extract), until you reach a firm peak.
Gently fold into the blueberry puree.
Gently pour the mousse into a vessel, and refrigerate for at least 1 hour.
Before serving, decorate the top of the mousse with the rest of the fresh blueberries.
Like every mousse, it is best enjoyed the day of. (after that, the liquids will start to separate).
This recipe is translated and adapted from the book “Les carnets de Julie: Julie cuisine la France… chez vous!” by Julie Andrieu.