Blueberry Mousse
This light mousse can be made using any seasonal berries
Makes enough for: 2 people
Ingredients
- 40 g frozen blueberries
- 40 g xylitol
- 7.5 mls tap water
- 3 sprigs mint, leaves picked and finely chopped
- 1 lime, zest and juice
- 40 mls warm water
- 7.5 mls gelatine powder
- 1 egg white
- 125 mls whipping cream
- 40 g fresh blueberries, cut in half
Method
- Place the frozen blueberries, xylitol, water, mint and lime juice and zest into a sauce pan
- Place over a low temperature and stir until the xylitol has dissolved
- Remove from the heat, pour into a large mixing bowl and set aside to cool
- Place the warm water into a small bowl and sprinkle the gelatine into it
- Stir to dissolve then add to the berry mixture
- Place the egg white into a mixing bowl and whisk until stiff peaks form
- Add a third to the berry mixture, and fold in to combine
- Then add the rest and gently fold in to combine
- Place the cream into a mixing bowl and whisk until stiff peaks form
- Gently fold into the berry mixture until incorporated
- Gently spoon the mixture into 2 Brandy glasses (or similar)
- Place into the fridge and leave to set
- Garnish with the fresh blueberries before serving