Blueberry Mousse Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
2 can: Blueberries, 10 oz. size
2 Envelopes: of unflavored,
3/4 cup: Sugar,
Gelatin,
1 tbsp: Lemon juice,
2 cup: Whipping cream,
Directions:
Chill a 2 to 2 1/2 quart mold. In your blender, puree the
blueberries one can at a time. Add sugar and lemon juice; stir until
completely dissolved. Soften gelatin in 1/2 cup of cold water; then
dissolve it over hot water and stir into the blueberry mixture. Stir
the mixture until it begins to thicken. Whip 2 cups of cream until
it peaks. Fold into blueberry puree. Pour into chilled mold.
Refrigerate for 1 hour; you can freeze this for devouring later.
Randy Rigg Submitted By RANDY RIGG On 02-25-95
Source from luhu.jp
blueberries one can at a time. Add sugar and lemon juice; stir until
completely dissolved. Soften gelatin in 1/2 cup of cold water; then
dissolve it over hot water and stir into the blueberry mixture. Stir
the mixture until it begins to thicken. Whip 2 cups of cream until
it peaks. Fold into blueberry puree. Pour into chilled mold.
Refrigerate for 1 hour; you can freeze this for devouring later.
Randy Rigg Submitted By RANDY RIGG On 02-25-95
Source from luhu.jp
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Desserts