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Blueberries
Blueberries and kiwis verrines with ginger mascarpone mousse
Author:
Les Cultures de chez nous
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Preparation
20
Baking
5
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
250 ml (1 cup) of blueberries
8 kiwis
Ingredients for the ginger mascarpone mousse :
45 gr (1½ oz) of mascarpone
30 ml (2 tablespoons) of sugar
15 ml (1 tablespoon) of milk
1 gr (1/4 teaspoon) of gelatin powder
125 gr (4½ oz) of cooking cream
15 ml (1 tablespoon) of fresh grated ginger
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Blueberries and kiwis verrines with ginger mascarpone mousse
From
Sep 24
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Jan 01
Preparation
For the mousse preparation :
Whisk the cream into whipped cream. Add icing sugar, if desired. Boil milk with gelatin. Pour milk over mascarpone and sugar then mix everything up with a whisk.
Add zest, ginger and whipped cream then mix everything with a spatula. Refrigerate for 30 minutes.
Coulis preparation :
Peel kiwis and slice in halfs. In a mixer, reduce pieces into coulis.
Preparation :
Divide blueberries into glasses. Add mascarpone mousse over it then add another layer of kiwis coulis. Enjoy fresh!
Chef's notes
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