Blueberry mousse.
Hello everyone! In today's video I show you how to prepare a blueberry mousse, delicious, super fresh and soft for the summer. This time I will show you how to present the dessert individually in little glasses.
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Blueberry mousse.
Yield: 6 cups.
Ingredients:
Marmalade:
200 grams of fresh or frozen blueberries.
50 grams of sugar.
1 tablespoon of lemon juice.
5 grams of neutral gelatin powder.
Mousse:
225 grams cream cheese.
125 grams of Greek yogurt.
125 + 60 grams of whipping cream or heavy cream.
50 grams of sugar.
2 tablespoons lemon juice.
10 grams of neutral gelatin powder.
200 grams of toasted cookies type "Maria".
Fresh blueberries for decoration.
Preparation:
- In the blender place all the cookies until they are pulverized.
- In a saucepan place the blueberries, sugar, lemon juice and bring to a boil until it has the consistency of a thick syrup.
- Dilute the five grams of neutral gelatin in two tablespoons of water and stir until dissolved.
- Remove the blueberry jam from the heat and add the diluted gelatin to the hot mixture, mix until well integrated, let it cool.
- In 60 grams of cream dilute the 10 grams of neutral gelatin, bring it to low heat until the gelatin is well diluted (do not boil it because the gelatin is denatured).
- In the mixer (or with a whisk), place the cream cheese, cream, Greek yogurt, lemon juice, sugar and beat it very well until it forms a smooth mixture.
- Set aside a spoonful of the white mixture of cheese and yogurt and also a little of the liquid from cooking the blueberries, for the final decoration.
- Add the almost cooled blueberry mixture to the cheese and yogurt mixture, stir with wrapping motions until well integrated.
- Place spoonfuls of the crushed cookies in the bottom of the glasses, flatten it a little with a spoon and place the blueberry mousse on top of the cookies, flatten it also with the back of a spoon.
- Refrigerate the cups to set the mousse for about an hour.
- Add a little of the blueberry jam liquid and a touch of the white cheese and yogurt mousse on each glass, with a toothpick or a skewer make drawings trying not to touch the mousse, garnish with fresh blueberries and refrigerate for a minimum of three hours before serving.