White chocolate mousse and wild blueberries
30
10
4
No
Preparation
Side-by-side mode- Soak gelatin into cold water for 5 minutes. Keep few pieces of white chocolate for garnishing. Make cubes with white chocolate left and melt in hot water with a bain-marie. Cool down.
- Divide egg whites and yolks. Mix egg yolks to vanilla and a tablespoon of hot water. Stir until it thickers. Add gelatin and mix. Whisk egg whites and whisk seperately cream and sugar. Mix the two mixture and add melted chocolate. Refrigerate for 4 hours.
- Heat blueberries in Amaretto and orange zest until thawed. Mix cornstarch with cold water, then add to blueberries and stir. Bring to a boil and then cool down.
- Form balls of mousse and set at the center of a plate. Add blueberries sauce around mousse balls. Finely grate few pieces of white chocolate and season up to taste with mint and lemon thyme.
