This fruit mousse does not use cream or Italian meringue!
This recipe makes a whipped gel whose gelatine network traps air bubbles.
This gives it a very airy texture without requiring you to add ingredients that hinder the fruit’s aromatic quality.
- Plated desserts
- Desserts, tarts and mini gateaux
- Ice cream
- Dessert glasses
Expansion when whipped
Sprinkle the gelatin into cold water, then wait for 15 to 20 minutes for it to hydrate.
Heat the mixture to 120-140°F (50-60°C) so that the gelatin melts. Add the sugar, then mix with the blueberry purée at 40°F (4°C).
Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 6 hours.
Whisk the gelatin mixture at medium speed until it has a shaving foam texture.
You can whisk for an extended period of time, up to 45-60 minutes depending on the amount and your equipment.