Gastronomixs

Blueberry and mascarpone mousse

The mascarpone adds a touch of firmness to this blueberry mousse.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Blueberry and mascarpone mousse

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Ingredients

400

ml

blueberry coulis

200

ml

cream

150

g

egg white

300

g

mascarpone

150

g

sugar

7

leaves

gelatin

50

ml

lime juice

Preparation method

  • Bring the blueberry coulis and lime juice to the boil together with 100g of the sugar until the sugar has dissolved.
  • Soak the gelatin in cold water until it becomes elastic.
  • Leave the blueberry coulis to cool down to 80°C before dissolving the gelatin in it.
  • Leave to cool until the coulis starts to set.
  • Beat the cream and mascarpone until light and fluffy.
  • Then beat the egg white with the remaining 50g of sugar until fluffy.
  • Mix the blueberry coulis with the mascarpone and then fold through the egg white.
  • Pour the mixture into a mould and allow to set in the refrigerator.

Serving suggestions

  • As part of a composition with components of red fruits, yoghurt, chocolate, walnuts, or green herbs.
  • As part of a pre-dessert, e.g. with a red fruit granité and a yoghurt and lime gel.
  • As a filling for a red fruit tartelette.

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