White chocolate mousse and wild blueberries
30
10
4
Yes
Ingredients
For the mousse:
- 4 gelatin leaves
- 200 g (1 cup) of cooked white chocolate
- 3 medium eggs
- 1 sachet of vanilla sugar
- 15 ml (1 tablespoon) of sugar
- 150 ml (233 cup) of cream
For the wild blueberries sauce:
- 300 g (2 1/4 cups) of wild blueberries (fresh or frozen)
- 60 ml (4 tablespoons) of Amaretto
- 1 pinch of orange zest
- 45 ml (3 tablespoons) of cornstarch
- 15 ml (1 tablespoon) of water
For the decoration:
- White chocolate
- Mint and lemon thyme for garnishing
Preparation
Side-by-side mode
- Soak gelatin into cold water for 5 minutes. Keep a few pieces of white chocolate for garnishing. Make cubes with white chocolate left and melt in hot water with a bain-marie. Cool down.
- Divide egg whites and yolks. Mix egg yolks with vanilla and a tablespoon of hot water. Stir until it thickens. Add gelatin and mix. Whisk egg whites and whisk separately cream and sugar. Mix the two mixtures and add melted chocolate. Refrigerate for 4 hours.
- Heat blueberries in Amaretto and orange zest until thawed. Mix cornstarch with cold water, then add to blueberries and stir. Bring to a boil and then cool down.
- Form balls of mousse and set them at the center of a plate. Add blueberry sauce around the mousse balls. Finely grate a few pieces of white chocolate and season to taste with mint and lemon thyme.
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