Homemade blueberry mousse kids snack recipe for Little Mashies reusable food pouches
150 grams frozen blueberries
1 tablespoon honey (or to taste)
1 tablespoon fresh lemon juice
100 ml cool water
1 1/4 teaspoon powdered gelatin
250 ml whipping cream
sea salt, to taste
Step 1: Warm blueberries and honey over gentle heat in a medium sized saucepan. Cook the blueberries, stirring occasionally until they thaw and release their juices.
Step 2: Remove from heat and stir in the lemon juice and a pinch of salt.
Step 3: Soften gelatin in the cool water. Once the gelatin has become softened, stir it into the warm blueberry mixture. Set aside to cool.
Step 4: Once the blueberry mixture has cooled to room temperature, puree it in the blender until smooth. Measure out 150 ml of the blueberry puree and reserve the rest.
Step 5: Whisk up the whipping cream with the honey and a pinch of salt to its full volume and gently fold in the 150 ml of blueberry puree.
Step 6: If serving in a glass, layer the remaining blueberry puree with the blueberry mousse and either chill for several hours (for a firmer mousse) or serve immediately. When putting in the Little Mashies pouch, swirl the remaining blueberry puree into the mousse and then spoon the mousse mixture into the pouch, filling about halfway and serve.
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