Preparation Info

Blueberry Peach Mousse


  • 1 (1/4-ounce) packet of gelatin
  • 1/4 cup hot water
  • 1 cup heavy cream or whipping cream
  • 1/2 cup Stonewall Kitchen Blueberry Peach Butter
  • 2 Tablespoons confectioner's sugar
  • Sliced peaches and blueberries for garnish


  1. In a small dish dissolve the gelatin in hot water. Add the Blueberry Peach Butter and stir.
  2. In a mixer fitted with a whisk attachment, or using a hand mixer, whip the cream on high speed until soft peaks form. Whisk in confectioner's sugar.
  3. Gently fold in the blueberry peach mixture into the cream. When completely mixed spoon into 4.5 ounce ramekins or small parfait glasses. Garnish with peaches and blueberries and refrigerate until ready to serve.