John Myers
Blueberry Mousse
The perfect blueberry mousse recipe with a picture and simple step-by-step instructions.
- 400 ml Vanilla yogurt
- 400 g Blueberries fresh
- 400 ml Yogurt
- 2 tablespoon Sugar brown raw sugar
- 1 packet Vanilla sugar
- 5 tablespoon Lemon juice
- 5 sheet Gelatin
- 400 ml Cream
- Mix the vanilla yoghurt and blueberries (save some nice ones for the decoration!) In a large bowl and puree with the blender – add the yoghurt, sugar, vanilla sugar and lemon juice and mix well again
- Soak the gelatine sheets in a little cold water – when the gelatine has softened, throw away the water and heat the gelatine very slightly until it becomes liquid – add some of the blueberry cream and mix well with the gelatine – then add the gelatine to the blueberry cream and everything is good Mix well – whip the cream and fold into the blueberry mixture
- Fill the blueberry cream into suitable glasses and let it sit for a few hours. Chill – then decorate with the blueberries and mint leaves provided
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