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As the days grow warmer, my craving for all things blueberry reaches its peak. There's just something irresistible about their deep, fruity essence and the way they paint everything they touch with a mesmerizing hue of indigo. If you're nodding along in agreement, then get ready to treat your taste buds to something truly extraordinary.
Imagine delicate single-serving cups, each layer brimming with a symphony of flavors: buttery cookie crumbs providing a satisfying crunch, whipped blueberry-lemon mousse dancing on your taste buds, and a dollop of store-bought preserves adding a hint of indulgence. And the best part? This masterpiece comes together in a mere 15 minutes!
Recipe from The Kitchn
PREP TIME 10 minutes
COOK TIME 4 minutes
SERVES 4
INGREDIENTS
1 medium lemon
18 to 20 vanilla wafer cookies (about 2 1/2 ounces)
2 tablespoons unsalted butter
2 pinches kosher salt, divided
1/2 ounce freeze-dried blueberries (about 1/2 cup)
1/2 cup granulated sugar
2 ounces cream cheese
3/4 cup fresh blueberries (about 3 1/4 ounces), plus more for garnish
1 1/2 cups cold heavy cream
4 tablespoons blueberry preserves, divided
INSTRUCTIONS
Finely grate the zest from 1 medium lemon (about 1 1/2 teaspoons). Juice the lemon until you have 1 tablespoon.
Place 18 to 20 vanilla wafer cookies in a large zip-top bag. Seal the bag and crush the cookies with a rolling pin into fine crumbs (about 3/4 cup).
Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add the vanilla wafer crumbs and 1 pinch kosher salt. Cook until fragrant and the crumbs are toasted and fragrant, about 2 minutes. Remove the pan from the heat and let cool while you make the blueberry-lemon mousse.
Place 1/2 ounce freeze-dried blueberries and 1/2 cup granulated sugar in the bowl of a food processor fitted with the blade attachment. Process until finely ground into a powder, 20 to 30 seconds.
Add half of the lemon zest (reserve the remaining for garnish), the lemon juice, 2 ounces cream cheese, 3/4 cup blueberries, and the remaining 1 pinch kosher salt. Process until smooth and combined, about 30 seconds. Add 1 1/2 cups cold heavy cream and process, stopping and scraping down the sides of the bowl as needed until the mousse is light and fluffy, 1 1/2 to 2 minutes.
Divide the cookie crumbs between 4 (6- to 8-ounce) glasses, jars, or ramekins (about 2 tablespoons each). Transfer the mousse into a large zip-top bag and snip off one bottom corner; pipe half of the mousse into the glasses (scant 1/4 cup each). Dollop 1 heaping tablespoon blueberry preserves into each glass over the mousse and use the back of a small spoon to spread it into an even layer. Pipe the remaining mousse over the blueberry preserves (about 1/4 cup each).
Garnish with the reserved lemon zest and more fresh blueberries. Serve immediately or refrigerate for at least 1 hour to serve chilled.