This mascarpone mousse looks elegant and sophisticated, but it’s truly easy. Trust me, you can do this. Even better, you can do this in a half hour. 

The mousse is light and creamy, which was perfect for a warm spring day. The blueberries include some of my favorite spices: cinnamon, cloves, and ginger, reminding me of a warm blueberry pie . Together it’s so rich and creamy, a small serving will absolutely be enough.

My favorite part about eating out is the inspiration. A few weeks ago we went out to a spur of a moment dinner at a new restaurant, Two Fish. While we were incredibly impressed with the entrees, what really stuck with me was the dessert. Mascarpone mousse with a hint of white chocolate, topped with cooked plums and served in a mason jar. I knew I had try to create my own version of mascarpone mousse.

I had been eyeing up these small glasses from Crate and Barrel for a long time (over a year, I think), and as soon as I knew I was making this mousse, I knew I had the perfect excuse to buy them. The glasses are just about 3 inches tall, and it was the perfect size. I used a piping bag to easily distribute the mousse into the glasses. You could easily do the same by cutting the corner of a Ziploc bag, or just use a spoon.