BLUEBERRY MOUSSE
22nd October 2020
FAT: 61.75g PRO: 5.6g CHO: 8.5g Kcals: 610 Ratio: 4.55:1
Ingredients
- 72g Blueberries
- 122g Cream, fresh, double
- 3g Gelatine Leaf Dr.Oetker Select Premium grade
Instructions
- You will also need 15g of Sweetener. I found Sukrin Meltis Icing to be the best but any other granular or powder sweetener will do but you may need to adjust the amount as sweetness can vary.
- Start by making a puree of the blueberries. I did this by placing them in a polythene jug with the sweetener and then blitzed with a hand held stick blender.
- Soak the gelatine leaves in a little cold water for approx 5mins
- Drain them and Squeeze out the excess water. Put back into the dish and add 10mls boiling water stir til the gelatine has completely dissolved set aside to cool
- Whip the cream til just thickened. Do not over whip!
- Stir the gelatine into the puree followed by the whipped cream
- Place into two moulds of your choice
- This makes 2 portions the spare one will keep for up to 4 days in the fridge or you can freeze it. It could be served semi frozen as an icecream.
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CLICK HERE FOR DISCOUNTS.