Blueberry Mousse - Just Bean Recipes


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Blueberry Mousse

2 cn Blueberries, 10 oz. size
3/4 c Sugar
1 tb Lemon juice
2 Envelopes of unflavored gelatin
2 c Whipping cream


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.