Bleuberries are not my favourite fruit to make mousses with – their taste is usually not strong enough – but this mousse uses blueberry jam instead, which concentrates the flavours and really brings it out to shine. The mousse is dairy free and set with agar agar, which makes it vegan friendly as well.
- 150gr blueberry jam
- 250gr coconut milk
- 1.7gr agar agar (a tsp is 2gr)
- 1/2 tsp vanilla extract
- 20gr sugar
- 100gr coconut cream
Makes about 3 cups
Combine the jam, coconut milk, agar agar, vanilla and sugar and heat until it boils. Simmer for 3 more minutes to thicken somewhat.
Leave to cool to just above room temperature – it sets at room temperature and then you’ll have to re-boil it, so there’s a limited window.
Beat the coconut cream up to stiff peaks. Fold this into the blueberry mousse.
Spoon into cups or layer a cake with it, then leave to set in the fridge.