Creamy Lingonberry Mousse

Method3 steps

1. 1

   Step 1: Sprinkle the gelatin over the ½ cup cold water in a saucepan and let bloom 10 minutes. Choose one berry route: use 1½ cups frozen lingonberries and ¾ cup sugar, OR 14.5 oz lingonberry jam and ¼ cup sugar. Add the selected sugar and pinch of salt to the bloomed gelatin; heat over medium, stirring until sugar and gelatin dissolve. Add the selected berries or jam, remove from heat and puree smooth in a blender.

   Bloom gelatin before heating berry base · 10 minUses ½ cup cold water · 1 packet unflavored gelatin (2½ tsp) · ¾ cup sugar with frozen berries OR ¼ cup with jam · Pinch of salt · 1½ cups frozen lingonberries, ONLY for the frozen-berry route · 14.5 oz lingonberry jam ONLY instead of frozen berries

2. 2

   Step 2: Whisk lingonberry mixture with vanilla (½ teaspoon) and sour cream (1 cup) (or greek yogurt or skyr) in a large bowl until fully combined. Set aside. Whip cream (1 cup) to medium peaks in a mixer. Gently whisk cream into lingonberry mixture until fully combined.

   Uses Smooth gelatin-stabilized lingonberry base · ½ teaspoon vanilla · 1 cup sour cream, full-fat skyr OR Greek yogurt; choose one · 1 cup heavy whipping cream

3. 3

   Step 3: Divide the mousse among six serving cups, cover and refrigerate at least 2 hours until set. Serve directly from the refrigerator with separate additional lingonberries and optional extra jam or ready whipped cream.

   Minimum lingonberry mousse chill · 120 minUses Finished lingonberry mousse · Additional lingonberries for serving · An extra dollop lingonberry jam, optional garnish · Additional ready whipped cream, optional garnish