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

1. Add 1.5 tablespoon of water to each batch of powdered gelatin to soften.
2. If you are using frozen blueberries, defrost and bring to room temperature.
3. Put 5 blueberries in the bottom of each cup.
4. Make the white chocolate mousse: Whip the cream until soft peaks form, and refrigerate.
5. The peaks in the cream should flop over softly.
6. Put the egg yolk and sugar in a bowl, and beat with a whisk until pale and thick.
7. Heat milk in a pan to about body temperature.
8. Add warmed milk to the egg-sugar mixture little by little while mixing.
9. When all the milk is added, put the mixture in the pan and heat while mixing constantly until it thickens slightly.
10. Turn the heat off.
11. Dissolve the gelatin in the top of a double boiler (or in a bowl suspended over hot water).
12. Add that and the white chocolate to the pan, and dissolve in residual heat.
13. Add vanilla beans and rum also, and mix well.
14. Return the mixture to the bowl, and put the bowl over ice water.
15. Stir until it has cooled down, then add the whipped cream and mix in evenly.
16. Pour quickly into the cups.
17. Chill until set in the refrigerator.
18. In the meantime, make the blueberry mousse.
19. Add half the sugar to the fresh cream and beat until soft peaks form.
20. In another bowl, make a meringue by beating the rest of the sugar with the egg white until stiff peaks form.
21. Puree the blueberries, yogurt and lemon juice in a blender or food processor.
22. Dissolve the gelatin in the top of a double boiler (or in a bowl suspended over hot water).
23. Add gelatin to the blender or food processor and blend.
24. Add the pureeed mixture to the whipped cream, and mix evenly with a whisk.
25. Add the meringue also, and mix lightly with a whisk.
26. Change to using a rubber spatula, and fold the meringue in with a scooping motion, avoiding breaking the delicate bubbles.
27. Pour the mixture onto the set white chocolate mousse, and return to the refrigerator to set again.
28. When the mousse has set, pour blueberry sauce on top to finish.
29. 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)