Saturday, 13 October 2012

Mousse with Chocolate & blueberries

3 tablespoons water
2 teaspoons gelatine powder
5 ounces white chocolate, chopped
2 cups single or pouring cream (18% fat)
1 cup blueberries
Extra blueberries, for garnish

Place the water in a bowl and sprinkle the gelatine over it. Let stand until the gelatine absorbs the water.
Place the chocolate and cream in a saucepan over medium-low heat. Stir until smooth and the chocolate is fully incorporated. Add the gelatine mixture and stir for 1 minute to dissolve.
Remove the pan from the heat and pour the mixture into a bowl. Whisk for 3 minutes or until cooled. Stir in the blueberries and pour into six 1-cup-capacity greased serving glasses.
Refrigerate the desserts for 45 to 60 minutes to set. Serve with extra blueberries, if desired.

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