Velvet Bailey's Blueberry Bliss Mousse
Indulge in the luxurious flavors of this Velvet Bailey's Blueberry Bliss Mousse, a delightful French-inspired dessert that combines the rich creaminess of Baileys Irish Cream with fresh, plump blueberries. With a texture that's light and airy, this mousse beautifully melds the fruity essence of blueberries with a tangy hint of lemon, creating an unforgettable taste experience. This elegant dessert not only impresses the palate but also brings a touch of sophistication to any occasion, making it a perfect choice for summer gatherings, dinner parties, or a sweet treat at the end of a cozy meal. Serve it chilled in elegant glasses, garnished with fresh blueberries for a touch of flair!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Lemon
1 (Juiced and zested)
Large egg
1 (Use whole)
Large egg whites
5 (Separated from yolks)
Baileys Irish Cream
1/2 cup (Use original flavor)
Granulated sugar
1 cup (Divided into 3/4 cup and 1/4 cup)
Unsalted butter
4 tablespoons (Melted)
Cream of tartar
1/8 teaspoon (To stabilize egg whites)
Fresh blueberries
2 cups (Reserve a few for topping)
Instructions
1
Chill six 8 or 9-ounce stemmed dessert glasses in the refrigerator beforehand.
2
In the top of a double boiler set over simmering water, whisk together the lemon zest, lemon juice, 1 large egg, 1 egg white, Baileys Irish Cream, and 3/4 cup of granulated sugar.
3
Continue to cook this mixture while stirring constantly for 12-15 minutes, or until it thickens to a custard-like consistency.
4
Remove the double boiler from the heat and stir in the unsalted butter until melted and fully incorporated.
5
Place the top of the double boiler into a large bowl filled with ice to cool the mixture, whisking occasionally until it is no longer warm to the touch.
6
In a separate small bowl, combine the leftover 4 egg whites and cream of tartar. Beat with an electric mixer on high speed until soft, glossy peaks form.
7
Gradually add the remaining 1/4 cup of sugar to the egg whites, one tablespoon at a time, continuing to beat until stiff peaks form.
8
Gently stir a few spoonfuls of the egg white mixture into the cooled custard to lighten it.
9
Carefully fold in the remaining egg whites and 1 1/2 cups of fresh blueberries until well combined.
10
Spoon the mousse mixture evenly into the chilled dessert glasses and refrigerate for 1 to 2 hours, or until set.
11
Before serving, garnish each mousse with the reserved fresh blueberries for an extra touch of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvet Bailey's Blueberry Bliss Mousse?
It is a luxurious French-inspired dessert that combines Baileys Irish Cream, fresh blueberries, and a hint of lemon in a light, airy texture.
How many ingredients are required for this recipe?
There are 8 ingredients: lemon, eggs, Baileys Irish Cream, granulated sugar, unsalted butter, cream of tartar, and fresh blueberries.
Do I need to prepare the serving glasses in advance?
Yes, you should chill six 8 or 9-ounce stemmed dessert glasses in the refrigerator before starting the recipe.
How is the custard base cooked?
The custard base is cooked in the top of a double boiler set over simmering water while whisking constantly.
What ingredients go into the double boiler mixture?
You whisk together lemon zest, lemon juice, 1 whole egg, 1 egg white, Baileys Irish Cream, and 3/4 cup of granulated sugar.
How long does it take for the custard to thicken?
It typically takes between 12 to 15 minutes of constant stirring to reach the desired consistency.
When should the unsalted butter be added?
The butter should be stirred into the mixture after it has been removed from the heat until it is fully melted and incorporated.
How do I quickly cool the custard mixture?
Place the top of the double boiler into a large bowl filled with ice and whisk occasionally until it is no longer warm.
What is the role of cream of tartar in this mousse?
Cream of tartar is used to stabilize the egg whites, helping them form soft and then stiff peaks when beaten.
How many egg whites are used for the fluffy portion of the mousse?
The recipe uses 4 egg whites beaten with cream of tartar and sugar to create the airy texture.
How do I incorporate the sugar into the egg whites?
Gradually add 1/4 cup of sugar, one tablespoon at a time, while beating until stiff peaks form.
What is the secret to a light and airy mousse texture?
The secret is to first lighten the custard with a few spoonfuls of egg whites, and then carefully fold in the rest to maintain the air.
When are the fresh blueberries added to the recipe?
1.5 cups of fresh blueberries are carefully folded into the mixture along with the final portion of egg whites.
How long does the mousse need to set in the refrigerator?
The mousse needs to refrigerate for 1 to 2 hours until it is set.
What should I use for a garnish?
Garnish each serving with reserved fresh blueberries for extra color and flavor.
What kind of flavor profile can I expect?
Expect a rich creaminess from the Baileys combined with a fruity blueberry essence and a tangy hint of lemon.
What type of Baileys is recommended?
The recipe suggests using the original flavor of Baileys Irish Cream.
How many servings does this recipe yield?
The recipe is designed to fill six 8 or 9-ounce dessert glasses.
Can I use salted butter?
The recipe specifically calls for unsalted butter to better control the flavor profile.
Is this a good dessert for summer?
Yes, its chilled nature and inclusion of fresh blueberries make it a perfect choice for summer gatherings.
What level of difficulty is this recipe?
It is an elegant dessert that requires careful whisking and folding techniques, making it suitable for intermediate home cooks.
How should the lemon be prepared?
One whole lemon should be both juiced and zested for use in the custard.
What type of peaks should the egg whites form?
They should initially form soft, glossy peaks, and after adding sugar, they should reach stiff peaks.
How much granulated sugar is used in total?
A total of 1 cup of granulated sugar is used, divided into 3/4 cup and 1/4 cup portions.
What tools do I need for the egg whites?
You will need a separate small bowl and an electric mixer set to high speed.
Can I serve this immediately after mixing?
No, it must be refrigerated for at least 1 to 2 hours to allow the mousse to properly set.
What makes this dessert 'sophisticated'?
The combination of Irish cream, French mousse technique, and elegant glass presentation gives it a sophisticated flair.
How many total egg whites are used in the whole recipe?
A total of 5 egg whites are used: one in the custard and four in the whipped portion.
Is there any preparation for the fresh blueberries?
Yes, reserve a few for topping before folding the rest into the mousse mixture.
Should the custard be warm when adding the egg whites?
No, the custard must be cooled in an ice bath until it is no longer warm to the touch before folding in the egg whites.