Ingredients:
— 1 1/2 cups fresh blueberries
— 1/4 cup granulated sugar
— 2 tablespoons lemon juice
— 1 teaspoon lemon zest
— 1 envelope unflavored gelatin
— 1/4 cup cold water
— 1 1/2 cups heavy cream
Directions:
1. In a medium saucepan, combine blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally until sugar has dissolved and blueberries are soft, about 10 minutes.
2. Remove from heat and let cool for a few minutes. Then, transfer mixture to a blender or food processor and blend until smooth.
3. In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes.
4. Reheat the blueberry mixture until warm (not boiling). Add gelatin mixture and whisk until completely dissolved.
5. Let the mixture cool to room temperature, stirring occasionally.
6. In a large bowl, beat heavy cream with electric mixer until stiff peaks form. Fold in cooled blueberry mixture until fully incorporated.
7. Pour mousse into individual serving dishes or a large bowl.
8. Chill in the refrigerator for at least 2 hours or until set. Garnish with fresh blueberries or whipped cream before serving.
Dr. Sarah Smith is a blueberry expert and author of BlueberryExpert.com. She has been growing and studying blueberries for over 20 years. Her research has focused on the different varieties, growing techniques, and nutritional content of blueberries. She is passionate about helping people to grow their own healthy blueberries and has been a leader in the industry for many years.Dr. Sarah Smith
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