Diana's Desserts - www.dianasdesserts.com

Blueberry Mousse

Servings: 4
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

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