Blueberry Mousse

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 4

Ingredients: 5 cups blueberries (washed and dried) 1 tablespoon (1 envelope) unflavored gelatin 3 tablespoons fresh lemon juice 1/4 cup boiling water 2 egg yolks 3/4 cup granulated sugar 2 cups heavy cream, chilled

Instructions: Instructions: Wash and dry the 5 cups blueberries; reserve and refrigerate 1/2 cup for garnish. In a food processor or blender, combine the 4 1/2 cups berries, gelatin, lemon juice, and boiling water. Puree until smooth; set aside. In a double boiler, beat the egg yolks with sugar until they are a pale yellow. Cook, stirring constantly, until yolks have thickened. Cool to room temperature. Combine berry mixture with egg mixture and chill until almost set. In a small bowl, whip cream until stiff and fold into berry mixture. Spoon into individual dessert cups or wine goblets and chill for at least 3 to 4 hours. When ready to serve, garnish with reserved 1/2 cup blueberries. Makes 4 servings.

Source: Internet

Date: March 18, 2003

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County