Sunday, August 5, 2012

Blueberry Mousse

Years ago my sister gave me a book titled "How to Cook Cookbook," and it has come in handy as I continue to explore food making. This morning I was looking for a "summery" recipe, something that would hit the spot and cool off the body all at the same time. And that's when I came across an enticing fruit based recipe: the mousse (yes! I absolutely love chocolate mousse too). I had blueberries in the freezer and so I substituted the black currants for blueberries. It made an absolutely awesome after dinner treat!

3 1/2 cups blueberries (fresh or frozen)
1 cup super fine sugar
3 eggs
1 tbsp powder gelatin (or 1 packet of Knox)
3 tbsp cold water
2/3 cup heavy cream 

What to do:
Prepare the fruit purée (in this case blueberry). Put the fruit and half a cup of the superfine sugar in a medium pan and cook over low heat for 3-4 minutes until the sugar is dissolved and the fruit has formed a rich syrup. Let cool, then pour into a strainer over a bowl and press the fruit through to form a purée. 

Separate the eggs - yolks in one bowl and whites in another. Whisk the egg yolks and 1/2 cup sugar with an electric mixer until it is thick and light.

In another bowl, pour the 1 packet of gelatin (or 1 tbsp) and add 3 tbsp of cold water and mix together. Place this bowl (should be heatproof) inside a pan with water coming half way up the bowl and heat gelatin gently for about 3 minutes until it dissolves and looks clear. When it is warm and clear, stir gelatin into fruit purée and fold this mixture evenly into the yolk mixture. 

Lightly whip the heavy cream and fold it into mixture as well. Finally, whisk the egg whites until stiff (but not dry) and fold gently into mixture. Once all is folded together, place in either cups or a large container and cover--chill in the refrigerator for 2 to 3 until firm. 


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