Haniela's: Blueberry Mousse

Tuesday, June 28, 2011

Blueberry Mousse



 I'm big on fruit and blueberries are one of my favorites, in Summer when they are abundant and pretty cheap as well I buy them by pints. I freeze some and rest is usually for eating right away.They are just so good. I haven't been able to go  fruit picking this year, so hopefully this weekend I can get away; next on my list are raspberries and apricots.
I've been little addicted to fruit mousse, after my first attempt to make Strawberry Rhubarb Mouuse was successful I can't get myself to stop. I have another fruit puree in the fridge right now so stay tuned for more "fruited and moussed" posts.


Fruit Mousse
You need:
Fruit Puree
Swiss Meringue
Gelatin
Heavy Whipping Cream


To make Fruit Puree(makes about 1 cup puree)

500grams/18oz grams fresh blueberries
1/2cup brown or white granulated sugar, you can use less if fruit is really sweet
juice of one lemon

Wash blueberries and cook  them with  brown sugar and lemon juice  on medium heat, stirring occasionally, especially in the beginning stir more frequently, once they become  soft, let them simmer for another 10 minutes. Remove from heat and let cool a bit, process in the blender of food processor, strain through a fine mesh sieve and reserve for later use. Store in the fridge. You can use fruit puree as a sauce with your ice cream, in your yogurt or you can make delicious mousse.
Fruit puree can be made ahead of time.

Gelatin

1/2 tbl gelatin
3tbl water

Using a small dish or a cup, bloom gelatin in the water for about 5 minutes, then either place it over a simmering water and stir until dissolved, or I use microwave, 1/2power setting for 5-10 seconds, until dissolved, but watch it carefully so it doesn't boil or gets very hot.
Let cool gelatin to room temperature.

Fruit Puree + Gelatin
Into a bowl pour some of the fruit puree add dissolved and cooled gelatin, stir well, and then add remaining fruit puree, stir well.


Swiss Meringue

3egg whites
3/4 cup granulated sugar
pinch of salt

Place the egg whites, sugar and pinch of salt in a clean bowl of your mixer and place it over a pot of simmering water, whisking constantly, until egg whites get too hot to touch, you want the sugar to dissolve and bring the egg whites to a safe temperature for use. Once your egg whites get hot to the touch, continue whisking for about 2 more minutes, then remove from heat and using a hand or  a stand mixer and whip it on high  until it is stiff and it has cooled off .

Whipped Heavy Cream

1cup heavy whipping cream


Using a mixer or a whisk, whip the cream until soft peaks are formed.

Meringue + Whipped Heavy Cream
In a large bowl fold meringue into the whipped heavy cream.


Combine
(4servings of 1 cup of mousse) 


Swiss Meringue
Dissolved Gelatin
Soft Peaks Whipping Heavy Cream




Add whipped heavy cream/meringue into the fruit puree.
If piping, chill the mousse until it starts to set up, then fill the piping bag fitted with a round piping tip, pipe on cupcake or other desserts.
If using glass or order dishes to serve the mouse, simply spoon or pour into prepared glasses or other dishes you may be using.
Chill for at least 4 hours or overnight.
~♥~

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