Berry Mousse Cups

10 Jul

July 10th, 2015

This post is a few days late, as I made these berry mousse cups for the 4th of July weekend. Our friends invited us to a bar-b-que and I offered to bring desserts. I envisioned a festive dessert and knew I had to incorporate the red, white, and blue patriotic colors. I opted for vanilla flavored mousse with alternating layers of blueberry and strawberry compote. The mousse by itself tastes good, but the compotes add some dimension.

The beauty of making compotes is that you can eyeball the ingredients, as you can adjust the sweetness along the way.  The measurements below are rough estimates. The different components should be made a day ahead to allow adequate time to cool and can be assembled the following day. I used 5 oz shiny plastic cups, but feel free to use any type of glass jars. Since I was serving these at a bbq, I wanted the convenience of an easy cleanup.DSC_0428



Vanilla Mousse

⅔ C sugar
¼ C cornstarch
¼ tsp salt
2 ½ C milk
4 yolks
2T butter
1 tsp vanilla extract
1 C heavy cream

Y= enough for twelve 5-oz cup


  1. In a saucepan, whisk together sugar, cornstarch, salt, milk and yolks.
  2. Cook on medium heat, while constantly stirring and whisking.
  3. Continue to cook until the mixture starts to bubble and thickens, about 5-10 minutes.
  4. Strain into a clean bowl.
  5. Stir in butter and vanilla extract.
  6. Place plastic wrap directly on the surface and chill overnight in the refrigerator.
  7. The following day, in a clean mixer bowl whip the heavy cream to stiff peaks.
  8. Fold in the whipped cream into the chilled mixture. Refrigerate until ready to assemble.

1 bag of frozen blueberries (For the strawberry compote, replace blueberries with strawberries. You can also use fresh strawberries, which I did)
⅛ – ¼ C sugar (if you like a sweeter compote add more sugar)
2 T water
1T cornstarch


  1. In a saucepan, combine the blueberries, sugar and water.
  2. Allow the mixture to come to a boil, then reduce heat to low.
  3. Simmer on low for about 10-15 minutes, stirring occasionally to break up the berries.
  4. In a small bowl, mix cornstarch and a little bit of water to dissolve.
  5. Add the cornstarch mixture to the berries and simmer for a few minutes, while stirring.
  6. Transfer compote to a clean bowl and allow to cool for a few hours or overnight in the refrigerator. Compote will thicken as it cools.
  7. Repeat above steps with strawberries.

To Assemble

  1. In 5 oz plastic cups spoon alternating layers of strawberry compote, mousse, and blueberry compote.
  2. Chill mousse cups until ready to serve.

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