I’m not done with blueberry recipes yet! A friend went berry picking last month, and froze some blueberries to give to me. But since my freezer is filled to the brim, I had no choice but to use the blueberries right away. I bought some cream for a blueberries and cream cake. Then I decided I needed to make a very blueberry dessert where I could use up all 500 grams of the blueberries, plus the cream that I had just purchased. And maybe something where I could throw in some leftover basil leaves too?

So, here’s my quick, simple and absolutely yummy Blueberry Mousse with blueberry-basil-chia compote! I always love making mousse because it’s probably one of the easiest desserts to make. The compote sounds fancy but there’s really not much to it because the chia seeds do all the work, which saves you at least 10 to 15 minutes of cooking time. And what a fabulous way to use up basil leaves!

This really is the ideal warm weather dessert. You don’t need to turn on the oven (we’re still getting some really hot days!), and there’s nothing like a nice, light, cool and refreshing dessert to cap off a summer meal.

Did you make this recipe?

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BLUEBERRY BASIL MOUSSE JARS

Serves 5 (using 250ml jars)

Ingredients:

Compote:
250g blueberries (fresh or frozen)
5g (about 1/4 cup) fresh basil, finely chopped
70g sugar
2 tablespoons lemon juice
3 tablespoons water
3 tablespoons chia seeds

Mousse:
250g blueberries (fresh or frozen)
75g sugar
10g (about 3.5 teaspoons) gelatin powder
4 tablespoons cold water
375 ml cold whipping cream

Method:

Compote:

1. Place blueberries, basil, sugar, lemon juice and water into a medium saucepan. Gently stir over medium heat and bring to a boil. Simmer until berries are soft.

2. Remove from heat and transfer to a medium bowl. Stir in the chia seeds and set aside (after 10-20 minutes, the seeds will have absorbed the liquid and you will have a thick compote).

3. Spoon 2 to 3 tablespoons of compote into the bottoms of 5 jars or serving glasses. Set aside while you prepare the mousse.

Mousse:

1. Place cold water in a shallow bowl and sprinkle gelatin powder evenly over the surface. Let it stand for about 5 minutes.

2. Meanwhile, blend blueberries in a blender or food processor.

3. Pour the pureed blueberries into a medium saucepan. Add sugar. Stir over medium heat and bring to a boil.

4. Remove pan from heat and stir in the gelatin until it dissolves. Transfer mixture to a bowl and set aside to cool.

5. Whip up the cold whipping cream until you get soft peaks. If the blueberry mixture from Step 4 has cooled to at least lukewarm, proceed to the next step. If the mixture is still too warm, place the whipped cream in the fridge until the blueberry mixture is ready to be used.

6. Gently fold the blueberry mixture into the whipped cream just until combined and there are no more white streaks.

7. Pour into the jars/glasses. Cover loosely with plastic wrap to prevent the mousse from drying out, and chill for a minimum of 2 hours before decorating as desired, and serving.

Note: Leftover mousse should be be covered with plastic wrap, refrigerated, and consumed within 3 days.