Blueberry Mousse

Blueberry Mousse a light and airy textured dessert. A classic French Technique combined with an American Born Berry to complete any summer dinner or lunch. By general rule French Mousse can have whipped egg whites folded into the mix, this will increase the airy texture; in this version the classic dessert is changed a little to save time.
Yield: 6 servings

Mousse Ingredients:
·         1/4 Cup Cool Water
·         1 envelope of Knox
·         1 Cup Blueberries
·         1 Cup Granulated Sugar, divided
·         Lemon, juice
·         Salt, pinch
·         2 Cups of Heavy Cream
·         2 Tbsp. Sugar, use honey for a more Greek or Mediterranean taste.

Topping Ingredients:
Crème Chantilly
·         1 Cup Whipping Cream
·         1 Tbsp. Sugar
·         1 Tbsp. Orange Blossom
·         1 Cup Blueberries
·         4 Tbsp. Honey
·         4 Mint Springs

1.       Bloom the Knox in the cold water, allow to gelatinized.
2.       Place the Blueberries, sugar, lemon juice and salt in a heavy bottom pot. Place over medium high heat. As soon as it comes to a boil, bring down to a simmer cook until it takes the consistency of a jam.
3.       Toss the extra blueberries with the honey and roast at 400*F until they are puffy, about 10 to 15 minutes. When ready transfer to another sheet pan and place in the freezer. When they are cold and hard, chop with knife and keep frozen, until needed.
4.       Cool slightly, and incorporate the gelatin and stir to dissolve.
5.       Cool completely.
6.       Crème Chantilly: Whip the cream, when it looks a little thicker add the sugar, keep mixing, do not stop the mixer, mix until stiff peaks. At this time incorporate while mixing and little by little, the blossom water.
7.       When ready, place in a piping bag and reserve in the fridge until needed.

8.       When your mousse is set, swirl some crème Chantilly and décor with the roasted berries and the mint. If you have any type of fruit coulis available, drizzle some on top.


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