I’m gradually building myself a stock of small mousses, I store on a freezer. It is so nice to pick up a single portion when you just want something sweet. Then the mousse sits on a plate on the kitchen table for approx. 30 min and then it is ready to be eaten … they can also be thawed in the fridge. Of course, it takes longer.
BLUEBERRY MOUSSE WITH WHITE CHOCOLATE
ABOUT 4 SERVINGS
100 G BLUEBERRIES
30 G SUGAR
JUICE OF ½ LEMON
1½ SHEETS GELATINE
SEEDS OF 1/4 VANILLA POD
150 G HEAVY CREAM 38%
30 G CHOPPED, WHITE CHOCOLATE
Soak the gelatine in cold water for approx. 10 min
Cook lemon juice, blueberries, sugar and vanilla until the berries are tender.
Blend and strain the puree through a fine mesh sieve to remove any lumps or seeds.
Squeeze the water from the gelatine and melt it in the puree and allow it to cool until it is a little cooler than your little finger.
Whip the cream to soft peaks.
Fold the whipped cream into the cooled puree.
Finally, fold in the white chocolate and the mousse is now ready to either fill up a large bowl, small portion bowls and place them in a the fridge …. or you can fill the mousse in silicone moulds, (6 cm hemispheres) cover them with a piece of cling film and placed in the freezer, you get the prettiest tiny portion-sized mousses.
Serve with whipped cream and fresh blueberries.