Blueberry and Honey Mousse

Blueberry and Honey Mousse by Jordan Rondel

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Made with these products:

Recipe for Kenwood by Jordan Rondel


Serves 4:


  • 50g cream cheese
  • 250g fresh or frozen blueberries
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • Zest of one lime
  • 200ml cream
  • 1 tablespoon coconut sugar

To Top With:

  • A handful of fresh or frozen blueberries
  • A sprinkling of bee pollen


If you are using frozen blueberries, defrost them and drain them well of excess juice. If using fresh, simply wash them and set aside.

  1. Place the cream cheese in a food processor and blitz just until smooth.
  2. Add the blueberries, honey, vanilla and lime zest and continue to blitz until well blended. 
  3. In the bowl of your kMix stand mixer using the whisk attachment, beat the cream and coconut sugar until stiff peaks start to form.
  4. Add the blended blueberry mixture and whisk on low speed until well combined, being careful not to overbeat.
  5. The mixture should be soft and cloud like at this point, and will firm up once chilled.
  6. Evenly spoon or pipe the mousse into 4 serving glasses or ramekins, or simply into one big bowl.
  7. Top with fresh or frozen blueberries and a sprinkling of bee pollen.
  8. If you’ve made 4 individual serves, place in the fridge to firm up for at least 1 hour before serving.
  9. Chill for 30 minutes longer if made in one large bowl.
  10. Serve chilled, to store, cover and refrigerate for up to 3 days.

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