Random Blueberry Thing

Saw this on a random blog and thought it would be fun to try!


MaryBerry Mascarpone Mousse Cups
This no-bake, naturally low-sugar dessert combines the grown-up sophistication of mascarpone & rosemary layered atop a shortbread crust and set beneath the sweet, fresh pop of ripe blueberries. Yet, let your heart be cheered. Big-people flavor ain't no reason to sing the blues. Served as single-size helpings in Large Party Cups you can't help but feel giddy as a kid while plastic-spooning into layer after layer of happy-go-snappy flavors. Zee boppa zoopity bow WOW!
*
SHORTBREAD CRUST
1 c. shortbread cookie crumbs
3 T. butter, melted
1 T. honey
Zest of 1 lemon
In a small bowl, place finely crushed cookie crumbs then add butter, honey and lemon zest. Stir until mixture is well coated. Spoon into 12 party cups and allow to cool & firm before topping with Hidden Blueberry Sauce and Mascarpone Mousse.
*

HIDDEN BLUEBERRY SAUCE
1/2 c. blueberry preserves, slightly heated
In a small bowl, microwave blueberry preserves until warm and slightly runny. Spoon a teaspoon of sauce in each cup over cooled crust.
*
MASCARPONE MOUSSE
1 1/2 c. heavy whipping cream
1/4 c. honey
8 oz. mascarpone
1 1/2 tsp. dried rosemary, well crushed*
1/4 tsp. salt
In a large bowl, whip cream with an electric mixer until soft peaks form. Add remaining ingredients and whip until light and fluffy (about 1 minute more.) Spoon into each cup atop Hidden Blueberry Sauce. Top with blueberries and serve immediately, or cover and refrigerate up to 48 hours.
*To crush the rosemary, I measured the needed amount, zipped it into a plastic bag, then rolled a wooden rolling pin over it until the large sprigs of rosemary were nicely smooshed.
*
BLUEBERRY TOPPING
1 1/2 c. fresh blueberries
Wash & dry blueberries. Spoon generously atop mousse in each cup. Chill, if needed, to firm cups before serving.