Blueberry and White Chocolate Mousse
- 100 ml Heavy cream
- 100 ml Milk
- 1 Egg yolk
- 80 grams White chocolate
- 10 grams Sugar
- 2 1/2 grams Powdered gelatin
- 1/2 tbsp Rum
- 1/3 tsp Vanilla bean paste (or vanilla essence if you don't have the paste)
- 150 grams Plain yogurt
- 50 ml Heavy cream
- 50 grams + 1 dash to put on the bottom Blueberries (fresh or frozen)
- 1 Egg white
- 50 grams Sugar
- 2 1/2 grams Powdered gelatin
- 1 tsp Lemon juice (bottled juice is fine)
- 1 Blueberry sauce to finish
- Add 1.5 tablespoon of water to each batch of powdered gelatin to soften.
- If you are using frozen blueberries, defrost and bring to room temperature.
- Put 5 blueberries in the bottom of each cup.
- Make the white chocolate mousse: Whip the cream until soft peaks form, and refrigerate.
- The peaks in the cream should flop over softly.
- Put the egg yolk and sugar in a bowl, and beat with a whisk until pale and thick.
- Heat milk in a pan to about body temperature.
- Add warmed milk to the egg-sugar mixture little by little while mixing.
- When all the milk is added, put the mixture in the pan and heat while mixing constantly until it thickens slightly.
- Turn the heat off.
- Dissolve the gelatin in the top of a double boiler (or in a bowl suspended over hot water).
- Add that and the white chocolate to the pan, and dissolve in residual heat.
- Add vanilla beans and rum also, and mix well.
- Return the mixture to the bowl, and put the bowl over ice water.
- Stir until it has cooled down, then add the whipped cream and mix in evenly.
- Pour quickly into the cups.
- Chill until set in the refrigerator.
- In the meantime, make the blueberry mousse.
- Add half the sugar to the fresh cream and beat until soft peaks form.
- In another bowl, make a meringue by beating the rest of the sugar with the egg white until stiff peaks form.
- Puree the blueberries, yogurt and lemon juice in a blender or food processor.
- Dissolve the gelatin in the top of a double boiler (or in a bowl suspended over hot water).
- Add gelatin to the blender or food processor and blend.
- Add the pureeed mixture to the whipped cream, and mix evenly with a whisk.
- Add the meringue also, and mix lightly with a whisk.
- Change to using a rubber spatula, and fold the meringue in with a scooping motion, avoiding breaking the delicate bubbles.
- Pour the mixture onto the set white chocolate mousse, and return to the refrigerator to set again.
- When the mousse has set, pour blueberry sauce on top to finish.
- I didn't have enough cups this time so I used just 5, and they were full to the brim, but they look a lot nicer if you just fill the cups about 80% full!
cream, milk, egg yolk, white chocolate, sugar, powdered gelatin, vanilla bean paste, yogurt, cream, egg, sugar, powdered gelatin, lemon juice, finish
Taken from cookpad.com/us/recipes/169298-blueberry-and-white-chocolate-mousse (may not work)