Blueberry and White Chocolate Mousse

by Donna Hay
from The Instant Cook
(HarperCollins, 2004)
Serves 6

Eating this dessert is almost as decadent as spooning white chocolate ganache straight into your mouth. Typical of Donna Hay, Australia’s Martha Stewart, she has studded this ivory mousse with bright bursts of midnight-blue berries for an extra punctuation of flavor. For the best texture, let the mousse cups refrigerate for at least an hour.

Note: Be sure to sprinkle the gelatine powder over cold water and resist the urge to stir while it’s “blooming.” This will allow the gelatine to absorb water evenly, and dissolve smoothly when later heated.—Donna Hay

convert Ingredients
3 tablespoons water
2 teaspoons gelatine powder
5 ounces white chocolate, chopped
2 cups single or pouring cream (18% fat)
1 cup blueberries
Extra blueberries, for garnish

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Method
1. Place the water in a bowl and sprinkle the gelatine over it. Let stand until the gelatine absorbs the water.

2. Place the chocolate and cream in a saucepan over medium-low heat. Stir until smooth and the chocolate is fully incorporated. Add the gelatine mixture and stir for 1 minute to dissolve.

3. Remove the pan from the heat and pour the mixture into a bowl. Whisk for 3 minutes or until cooled. Stir in the blueberries and pour into six 1-cup-capacity greased serving glasses.

4. Refrigerate the desserts for 45 to 60 minutes to set. Serve with extra blueberries, if desired.

Recipe © 2004 Donna Hay. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.