 | Blueberry Mousse6-8 Serving size: 1 slice 20 minutes Jacques Poulain / Chef, Aalst Chocolate, Singapore |
| • | 32 oz. cream |
| • | 9 oz. sugar |
| • | 32 oz. The Perfect Purée Blueberry Puree, thawed |
| • | 10 sheets gelatin |
| Method: | |
| 1. | Whip the cream. Dip the gelatin in cold water. |
| 2. | Mix the sugar and Blueberry Puree. |
| 3. | Dry the gelatin. Melt the gelatin in the microwave. Mix gelatin in with purée mixture and add the cream. |