for 4 people

Blueberries

2 tbsp	water
1 tbsp	icing sugar
150 g	blueberries
1 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Mousse

100 g	white chocolate, melted
2 ½ dl	full cream, beaten until stiff

To decorate

100 g	blueberries
1 tbsp	icing sugar
½ tbsp	water
2 tbsp	pistachios, roasted, coarsely chopped

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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