I started out looking for some blueberry recipes as our bush was covered in almost ripe berries. Then sadly a bird or something ate most of them so I had to go out and buy some instead, gggrrrr!
This mousse is very versatile but, more importantly, simple!
1 tablespoon white caster sugar
1 tablespoon water
100g white chocolate
300ml double cream
2 tablespoons icing sugar
Heat the blueberries in a small pan with the caster sugar and water.
Simmer for 10 minutes until soft. Set aside to cool.
Melt the chocolate in a microwave or over a pan of hot water.
Whisk the cream until it forms soft peaks.
Stir the melted chocolate, icing sugar and blueberries into the cream.
You can leave a swirl effect or fully combine.
Chill for a minimum of an hour before serving.
Follow steps above but do not add the blueberries into the cream.
Instead, dish up the cream mix and add the blueberry compote on top.
Chill for a minimum of an hour.
As version 2 but put the compote at the bottom of the ramekins and dish the mousse on top.
Chill for an hour.
If you prefer fresh blueberries and you don’t have fussy kids who hate lumpy food simply stir the raw berries into the mousse mixture and chill.
This recipe would also work well if you substituted blackberries or raspberries for the compote.
If you have any blueberries left over then try making little blueberry cakes.