I don’t often let myself dwell on just how dismal my photographs were when I started blogging. I do not have the time nor the inclination to go back and recreate each recipe. Especially as when I started blogging in 2009 I shared a recipe a day. However, when I saw my recipe for marshmallow mousse, I decided to make a new version. This blueberry marshmallow mousse made for a great dessert. And at least this time you don’t get to see my kitchen in the photograph!
Head straight on to the Recipe For ♥ Blueberry Marshmallow Mousse ♥
So, what is a mousse?
This French word literally means foam which explains why a mousse should be soft. It should also incorporate air bubbles to create its light texture. Depending on the method used in preparing a mousse, they can be anything from light and fluffy to creamy and thick. This blueberry marshmallow mousse falls firmly in between these two extremes. Even though we most expect a mousse to be sweet, it can also be savoury.
A sweet mousse
The usual ingredients for a sweet mousse are egg whites that have been whisked to a firm consistency. And cream which has been whisked to soft peaks. If making a chocolate mousse, egg yolks will be added to add to the richness of the mouthfeel. A mousse can be stabilized with gelatine, which is the role the marshmallow takes on in my recipe. The usual flavour ‘suspects’ are chocolate, coffee, caramel, any fruit that can be puréed as well as herbs and spices. At home, you can set the mousse in the fridge in a pretty glass for serving. But in a restaurant setting they are often placed into a silicone mould and frozen before being turned out, to make for a better presentation. Chilling a mousse makes the texture more dense and if you are using this in between cake layers, it is easier to spread on if cold.
Savoury mousses
A savoury mousse can be made from a variety of meats, seafood, offal, cheese or vegetables. I think the most common one can think of is made with chicken livers. And the most divisive would be a mousse made using foie gras. A savoury mousse can be served hot and egg whites will be used to lighten it.
Take a look at this inspiring recipe for ♥ Blueberry Marshmallow Mousse ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Blueberry Marshmallow Mousse
Ingredients
- 24 g sugar free marshmallows
- 30 mls milk
- 30 mls Crème de cassis
- 115 g thick yoghurt
- 2.5 mls vanilla powder
- 100 g blueberries, cut in half, plus extra for garnishing
Method
- place the marshmallows and the milk into a sauce pan and place onto the stove over a low temperature
- stir until the marshmallows have melted then add the Crème de cassis, stir to combine and remove from the heat
- Add the yoghurt and vanilla and mix in until combined
- Add the blueberries and stir to combine, then set aside to cool
- evenly distribute the mousse between two glasses and place into the fridge to set
- garnish with some extra blueberries just before serving
See the links below for blog posts I published on January 2:
- 2024: Pistachio Cantuccini
- 2023: December 2022 Showcasing In My Kitchen
- 2022: 2 Sisters Detective Agency
- 2019: December 2018 Showcasing In My Kitchen
- 2017: Rose Water Marshmallows
- 2012: 2011 In Review
- 2011: 2010 In Review
I hope that you ushered in 2025 in the way you needed and wanted. This year holds much in store for us, and I cannot wait to see what it brings.
A dessert – and I am going to say ‘wow’ ! Trust your abilities! Love blueberries when I can get them and can’t imagine a day without yoghurt 🙂 ! Don’t have any creme de cassis in hand but like that taste also. Want try and tell others also . . .
Yoghurt is an everyday breakfast staple for me as well 🙂
This dessert looks and sounds delicious.
Thank you!
Where did you get sugar free marshmallows? The mousse looks light and airy. Love the add of crème de cassis.
They used to be readily available at health shops and local pharmacies, and some supermarkets 🙂
We certainly can’t berate ourselves for how bad the photographs were in the beginning. Besides, mine still aren’t great! But I don’t judge the value of a food blog on the photos. I’m definitely attracted to unique recipes, and your blog has always offered those, just like this mousse! Sugar-free marshmallows? I had no idea they existed.
Thank you so much for the compliment! The sugar free marshmallows are an American product, which seems to have disappeared off our shelves recently 🙂
i’ve never seen vanilla powder. Can you get it in supermarkets? I don’t think we have it here but who knows? 🙂 This sounds delightful Tandy.
sherry
We can get it here at baking shops and in some speciality supermarkets. It makes life very easy when you cannot find pods 🙂
What a delicious looking dessert. I sometimes go back to my beginning blog posts and feel like I completely want to redo them.
I feel the same sometimes!
This looks really delicious. Good that you reposted. You can reposts some of your old posts if not all.
I began reposting mine in 2024 because I’ve started creating videos for them.
I have seen that! But now I have to go back and edit all my photos to comppress them, which is a pain!
You are so good at finding ingredients that seem hard to source here, vanilla powder , sugar free marshmallows. On my shopping list now. I always seem to be jazzing up old recipes when I cook from them, which I do. All part of the process. Really nice recipe, thanks Tandy.
THe first time I went to Perth I had so much fun shopping for things I could not get here. But twenty years later, we seem to be ahead of the game 🙂