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Blueberries and kiwis verrines with ginger mascarpone mousse

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 20
Baking 5
Portions 4
Freezing No


  • 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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  • 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