Coriander and Blueberry Mousse

Home / Products / Recipes /  Appetizers  / Coriander and Blueberry Mousse


  • 1 cup coriander leaves
  • 1 natural yoghurt
  • 1 green chili pepper, seeds removed
  • ½ cup mayonnaise
  • 7 oz cream cheese
  • 2 fish gelatin leaves
  • ½ cup blueberries
  • Sal and pepper to taste


First hydrate the fish gelatin leaves in cold water and cover a mold to taste (depending on the shape you want it to have) with plastic wrap.

Add the coriander leaves, natural yoghurt, green chili pepper, mayonnaise, cream cheese, salt, and pepper to the blender, and blend until smooth.

Microwave the fish gelatin leaves for 20 seconds, then add to the blender with the other ingredients. Blend again.

Pour the mixture into the mold with plastic wrap, and chill for 4 hours.

Remove from the mold and sprinkle blueberries on the top and sides.

You may serve with toasts as an appetizer or a starter.