Blueberry Mousse
Blueberry Mousse is an moderately easy dinner. Made with 4 c. fresh blueberries, 5 egg yolks, 1 c. sugar, 2 c. whole milk and 3 envelopes plain gelatin, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Wash berries and pat dry.
Put in blender and purΓ©e.
Reserve a few berries to use as garnish.
Dissolve gelatin in water according to package directions.
Beat egg yolks with sugar in a medium saucepan.
In another medium saucepan, bring milk to a boil.
Remove from heat and pour into egg mixture, stirring constantly.
Place egg-milk in saucepan on heat; continue cooking (do not boil) until mixture is thickened, stirring constantly. Stir gelatin and pureed berries into hot mixture; let cool.
When mixture begins to set, fold in whipped cream.
Toss a few reserved berries into mold, then add mixture.
Garnish top with a few more berries.
Refrigerate 3 to 4 hours.
Serves 4.
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