Blueberry puree, blueberry mousse and whipped cream make a layered dessert that is very pretty when served in a clear glass. Because you use frozen blueberries, you can make this in any season.
3 people made this
2 egg whites
200ml whipping cream
50g icing sugar
300g frozen blueberries
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Method Prep:15min › Extra time:1hr chilling › Ready in:1hr15min
Beat the egg whites until stiff; set aside. In a separate bowl, beat the whipping cream until stiff with 30g of the icing sugar; set aside.
Puree the blueberries in a food processor with the remaining 20g icing sugar, without thawing the blueberries first. Your puree will resemble a sorbet. Divide the blueberry puree in half; reserve half for the next step, and pour the other half evenly into the bottom of 4 clear glasses.
Reserving 4 tablespoons of the whipped cream to top the verrines, gently fold the remaining half of the blueberry puree into the whipped cream with a fork. Fold in the egg whites gently till no white streaks remain. Pour this mousse evenly into the 4 glasses.
Top each glass with 1 tablespoon of whipped cream. Chill the verrines in the fridge for at least 1 hour before serving, or up to overnight.