Blueberry Mousse

6-8 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
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.