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(4 to 6 servings)

  • 2 egg whites
  • 2.5 oz granulated sugar
  • ¼ cup water
  • 2 gelatin leaves
  • 5 fl oz very cold whipping cream
  • 12 oz fresh blueberries


Blend the blueberries until obtaining a purée.

Put the sugar and water in a pot and bring to a boil until reaching spun sugar consistency.

Separately, beat the whites to stiff peaks, and once the syrup is done, pour it in a thread and keep beating until the meringue is completely cold.

Hydrate the gelatin leaves in cold water for 15 minutes, take out, drain well and melt for 20 seconds in the microwave.

Beat the cream to a semi-whipped point, that is, until slightly firm.

Once the meringue is ready, gently add the blueberries, take a spoonful of mixture and stir with the gelatin leaves, then add all the mixture, taking care not to stir excessively.

Lastly, incorporate the cream and distribute in the bowls where it will be served.

Refrigerate until set.

Scatter some blueberries on top as decoration when serving.