Blueberry Mousse

Blueberry Mousse


  • 250 g fresh or frozen blueberries
  • Stevia per taste
  • 5 g vegetable gelatin
  • 200 ml whipping cream
  • 2 tablespoon cold water
  • lemon zest
  • few mint leaves for decoration


Pour two tablespoons of cold water over gelatin, stir and leave to to swallow. Mix blueberries in blender and add little Stevia per taste. Whisk whipping cream into foam and add melted gelatin, blueberries and lemon zest in it. Gently stir to get compact mixture. Pour prepared mousse into two glasses and leave in the fridge. Before serving decorate with mint leaves.

Blueberry Mousse

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