Blueberry Mousse
- 1 cup frozen blueberries
- ¼ cup caster sugar
- 4 tablespoons lemon juice
- 1 tablespoon cornflour
- 1 tablespoon water
- 1 cup whipped cream
- ¾ cup butter
- ⅔ cup caster sugar
- 1½ cup flour
- In a saucepan set over medium heat, cook frozen blueberries, sugar and lemon juice until the sugar melts and blueberries begin to break down.
- In a small bowl, combine corn flour and water. Add the slurry to the saucepan in which the blueberries are cooking and bring the mixture to a boil.
- Set it off heat and allow to cool completely.
- Meanwhile, using an electric mixer, beat the whipping cream until still peaks form.
- Carefully fold in the cooled blueberry mixture into the cream and refrigerate.
- Preheat oven to 200C.
- To make the crumble, combine butter, sugar and flour in a large bowl to reach a coarse, sandy texture.
- Spread the crumble onto a baking tray lined with parchment paper or a silicon mat. Bake for 10-15 minutes or until it becomes golden brown.
- To assemble the mousse, add a generous amount of crumble to a glass. Pipe the mousse on top of the crumble and top it fresh fresh/ frozen blueberries.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/blueberry-mousse/
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