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Last week we had a mousse session in my kitchen. Couple of my friends came and asked me to teach them how to make a simple mousse based dessert.

So we decided to make a simple verrine dessert consist of 4 layers:

  • Blueberry jam
  • Blueberry mousse
  • Strawberry mousse
  • Vanilla panacotta

It takes only around 1 hour to make them (including waiting time). And the result were satisfying, it was sweet, tangy, fluffly and pretty.

My friends regretted not making enough for them to bring home.

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Things you need:

For Blueberry Puree

  • 1 cup of Fresh Blueberry
  • 2 tbsp of water
  • 1/2 cup of lemon juice
  • 1/2 cup and 2 tbsp  of sugar
  • 1 1/2 tbsp of corn flour mix with 2 tbsp of cold water

For Blueberry mousse

  • 100 gr Blueberry puree
  • 2 gr Gelatine sheet
  • 75 gr Whipping Cream

For Strawberry mousse

  • 100 gr Strawberry puree (i bought the frozen puree – too lazy to make it from scratch)
  • 10 gr Sugar
  • 2 gr Gelatine sheet
  • 75 gr Whipping Cream

For Vanilla Pannacotta

  • 200 ml Whipping cream
  • 30 gr Sugar
  • 1 tsp Vanilla bean paste
  • 3 gr Gelatine sheet
  • 30 gr Vanilla yogurt 

 Things you need to do:

Making the Blueberry puree. In a saucepan over medium heat, combine the blueberries, water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and  cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon. Remove from heat once all the blueberries are soft. Strain the puree through a fine sieve. By sieving the puree , you will separate the berry puree from the berry jam (which we will use later for topping).

Making the pannacotta. Bloom the gelatine in a cold water. Heat together the whipping cream, sugar and vanilla paste until boiling. Then, take out the gelatine from the cold water, remove excess water and  add in gelatin into the cream mixture.

Leave to cool then stir in the plain yogurt. Pour it into the cups and refrigerate until firm.

Making the Strawberry mousse. Bloom the gelatine in a cold water. Boil together half of the strawberry puree and sugar until sugar has dissolved. Then, take out the gelatine from the cold water, remove excess water and  add in gelatin into the hot puree mixture, mix well.  Pour in the rest of the puree. Set aside and leave to cool.

Whipped the whipping cream until soft peak. Fold in whipped cream into the cool puree. Pour on top of the pannacotta then refrigerate until firm.

Making the Blueberry mousse. Bloom the gelatine in a cold water. Boil together half of the blueberry puree and sugar until sugar has dissolved. Then, take out the gelatine from the cold water, remove excess water and  add in gelatin into the puree mixture, mix well.  Pour in the rest of the puree. Set aside and leave to cool.

Whipped the whipping cream until soft peak. Fold in whipped cream into the cool puree. Pour on top of the strawberry mousse then refrigerate until firm.

Put the blueberry jam on top of the blueberry mousse for decoration.

For best result, put in the fridge for at least 2 hours before serving.

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