BLUEBERRY AND WHITE CHOCOLATE MOUSSE3 tablespoons water 2 teaspoons (1 envelope) unflavored powdered gelatin 5 ounces white chocolate, chopped 2 cups half-and-half (not low-fat) 1 cup fresh blueberries, plus extra for garnish Place the water in a small bowl and sprinkle the gelatin over it. Let stand until the gelatin absorbs the water, about 5 minutes. In a medium pan over medium-low heat, combine the chocolate and half-and-half, stirring until the chocolate is melted and the mixture is smooth. Add the dissolved gelatin and stir to combine, about 1 minute. Remove from heat and place the mixture in a bowl. Whisk for 3 minutes or until cooled. Stir in the blueberries and pour into six 8-ounce glasses. Cover and refrigerate for 45 to 60 minutes until set. Top with extra blueberries. Serves 6 Source: The Instant Cook by Donna Hay
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