Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Blueberries
Mousse
To decorate
Utensils
For 4 glasses, each approx. 250 ml
How it's done
Blueberries
Mix the water, icing sugar and blueberries in a pan, bring to the boil. Bring to the boil, cover and simmer over a medium heat for approx. 5 mins., then puree. Stir the gelatine into the hot blueberry puree, strain through a sieve into a bowl, leave to cool. Cover and chill for approx. 15 mins. until it is just set at the edges.
Mousse
Stir the blueberry puree until smooth. Add the chocolate and 3 tbsp whipped cream to the mixture. Carefully fold in the remainder of the whipped cream using a rubber spatula, transfer to glasses, cover and leave to set in the fridge for approx. 4 hours.
To decorate
Mix the blueberries with icing sugar and water, place on top of the mousse, sprinkle with the pistachios.
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