Blueberry Mousse with Blueberry Compote

Updated at: Thu, 17 Aug 2023 11:29:25 GMT

Step 1

For the compote, in a saucepan combine blueberries, sugar, agar-agar and water. Mix well and cook over medium-low heat for 2-3 minutes, or until slightly thickened.

Step 2

Remove from the heat and divide equally between 4 serving glasses. Let it cool a bit, then place in the fridge.

Step 3

Prepare the mousse. In a small bowl or glass combine ice-cold water and gelatine powder. Place in fridge for 5-10 minutes or until spongy. Blend unfrozen or fresh blueberries, then pass them through the sieve to get a seedless puree. In a saucepan combine blueberry puree and sugar. Bring it to a boil, then remove from the heat and add gelatine. Mix well until gelatine dissolves and set aside.

Step 4

In a large bowl start whisking double cream until you get a texture like melted ice cream. Don't overwhip, once you see the cream start to thicken, stop.

Step 5

Slowly add the blueberry-gelatine mixture to the whipped cream constantly stirring.

Step 6

Divide mousse between 4 serving glasses and chill for 2-4 hours.

Step 7

Garnish with fresh blueberries and mint leaves and enjoy!

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