1 cup blueberries, plus more for garnish
1/2 cup sugar
1 tsp kosher salt
1 cup sour cream
8 oz cream cheese, softened
1 cup heavy cream, chilled
chopped pistachios, for garnish
Make a blueberry compote by smashing the blueberries with sugar and simmer over medium heat. Continue to cook until it becomes a "jammy" consistency. Remove from heat, and transfer to a food processor and allow to cool completely.
Add the sour cream and cream cheese into the food processor and blend with the jam.
In a separate bowl, beat the whipped cream to soft peaks. Gently fold in with the berry mixture.
Spoon the mousse into cups and garnish with blueberries and pistachios. Enjoy!