Blueberry mousse.

For this months foodblogswap I got to cook – once again – from Inge and Elsa’s blog “Elsarblog”. It is a fun blog with lots of DIY’s and recipe collections for different occasions.

I went back to one of their older recipes and went way out of my comfort zone by making this sweet dessert. This mousse recipe has its origins in Portugal in the Alentejo region. Since I wanted to put the mousse in the freezer, I used agar agar instead of gelatin. But remember that gelatin gives a more «creamy» texture whereas agar gives a firmer texture.

I kept real close to the original recipe on the blog, except I used fresh blueberry juice to make it. I couldn’t find a healthy substitute for condensed milk, and although I am really not a fan of this product, I bought a can for this recipe. And I am really glad to tell you that the blueberry juice covers the intense sweet and unnatural taste of the condensed milk.


  • 200 ml blueberry juice (preferably freshly juiced)
  • 240 ml condensed milk
  • 200 g frozen blueberries
  • 200 g double cream
  • 4g agar agar powder
  • 60 ml milk


  • Mix the agar agar with the milk and bring to a boil in a little pan.  Let simmer for 1 to 5 minutes.
  • Whip the cream until it reaches stiff peaks.
  • Put the frozen blueberries in a blender and pulse grind them to obtain a very fine consistency.
  • Put the condensed milk, berry juice and grounded berries in a bowl and stir well.
  • Add the milk with agar agar and stir well.
  • Finally add the whipped cream to the mixture. Stir everything into a smooth creamy mixture.
  • Pour the mixture into small moulds and put in the freezer for at least 2 hours.

blueberry mousse