No-Cook Blueberry Mousse
Something a little different for Passover. Normally I'd make this dessert with strawberries, (especially since they are on sale this week at the Try-n-Save) but I had frozen blueberries taking up valuable space in the freezer and because, why not?
Due to the potential danger of salmonella or other cooties from eating raw egg whites (especially for pregnant women or those with compromised health), be sure to use powdered egg whites. They keep almost forever stashed in your pantry (the sell-by date is just a suggestion) and are extremely handy when you forget to buy eggs and you need just one more egg for a recipe and don't want to head out in the rain or snow during rush hour to the supermarket when everyone around you is in a bad mood because they just got out of work and have to pick up something fast and act like everyone else showed up at the same supermarket just to get in their way.
Not that I ever run in any of those people nowadays. Because I'd rather serve my family cereal straight out of the box rather than fight that mob ever again.
But I digress ...
Be sure to defrost the berries slightly before tossing them in the mixer. I started whipping at medium, which caused my solidly frozen blueberries to shoot all over the counter and scatter out to the dining room. I wound up dialing back the speed to low for a minute, at least until the berries were beaten up enough to stay put.
Then upped it to medium for a couple minutes,
then bumped up the spin to 8, finally cruising at max speed by the 3 minute mark.
Or you can follow directions and leave the berries out for 15-20 minutes to soften a tad.
Simply serve by scooping out portions into dessert bowls. If you plan on going that route, don't bother lining the loaf pans, or simply freeze the whole thing in one large freezer-safe bowl.
But to really be fancy-schmancy, freeze in a couple of loaf pans, slice and serve. Whichever floats your berries.
Adapted from The Noble Pig
Yield: 12-16 servings
4 tsp. powdered egg whites
1/4 cup warm water
1/2 cup granulated sugar
2 cups blueberries (if frozen, defrost slightly, about 15 minutes)
chocolate chips (for garnish)
fresh fruit of your choice, sliced or chopped (for garnish)
Set aside a large freezer-safe bowl, or line two loaf pans with plastic wrap (allow a few inches extended over the sides).
Place powdered whites and warm water in the large bowl of a stand mixer fitted with a whisk attachment. Whisk at low speed (#2 on my mixer) for 30 seconds to 1 minute, or until slightly foamy.
Gradually add in sugar and berries and increase speed to high, continuing to whisk for 5-6 minutes or until mixture stiffens and expands to where it almost fills the bowl.
Divide between loaf pans, smoothing tops with spatula. Cover with another sheet of plastic wrap. Pop into the freezer for at least 4 hours before serving.
To serve, pull up on plastic wrap to remove frozen mousse and invert onto cutting board. Cut thick slices and serve on dessert plates. Garnish with chocolate chips and/or fresh fruit, if desired. Serve immediately.