Det er lenge mellom hver gang jeg lager dessert. Det blir liksom ikke til det i hverdagen.
Likebra er vel det kanskje. Men dessert er godt det må jeg innrømme.
Denne blåbær moussen er ikke veldig søt så jeg tenkte at det vil passe godt med en hvit sjokolademousse
på toppen. Jeg har brukt fryste blåbær.
Blåbærmousse med hvit sjokolade og kardemumme
6 pers
Blåbær mousse
2 gelatin ark
2 dl kremfløte
3 ss melis
1/4 ts malt kardemomme
2 dl ferske eller fryste blåbær
Hvit sjokolademousse
1 1/2 dl kremfløte
75 g hvit sjokolade
Tin blåbærene om du bruker fryste.
Bløtlegg gelatinen i en skål med kaldt vann, ca 5 min
Visp fløten og 2 ss melis til krem.
Mos blåbærene i en mikser. Rør i 1 ss melis samt kardemommen.
Klem ut vannet av gelatin bladene og smelt dem forsiktig en liten kjele eller i
mikroovnen. Hell gelatinen i en stråle ned i blåbærmosen mens du rører godt.
Rør ned blåbærmiksen i kremen i to omganger. Alt skal være godt blandet.
Fordel moussen i 6 dessertskåler. Sett i kjøleskapet ett par timer før servering.
Visp fløten til krem. Smelt den hvite sjokoladen over vannbad. La avkjøles litt før du
blander litt av kremen i sjokoladen. Deretter folder du inn resten av kremen.
Fordel sjokolademoussen over blåbærmoussen og la stå kaldt i minst en time.
Ved servering, pynter du med noen blåbær og revet hvit sjokolade.
------------------
ENGLISH
I dont make desserts very often. I love dessert and I always order one when out in a restaurant.
Would be nice to have one after for instant sunday dinner and there is lots of delicious desserts to choose from. This blueberry mousse is not very sweet so I figured a white chocolate mousse on top would be a good idea. I have used frozen blueberries.
Blueberry mousse with white chocolate and cardamum
6 servings
Blueberry mousse
2 sheets leaf gelatin (or 1/2 tbsp powdered gelatin)
0.8 cups double cream
3 tbsp icing sugar
1/4 tsp ground cardamom
3/4 cup frozen or fresh blueberries
White chocolate mousse
2/3 cup double cream
3 oz white chocolate
Thaw the blueberries if you are using frozen.
Beat double cream and 2 tablespoons icing sugar on medium-high until firm peaks form.
Purée the blueberries with a blender, add 1 tbsp icing sugar and cardamom. Stir and set aside.
If using gelatin sheets, place them in a small bowl with cold water to cover.
Let stand for about five minutes to soften. Squeeze out the excess water and melt
carefully in a saucepan or in the microwave.
Pour the melted gelatin in a stream into the blueberries and mix well.
With a rubber spatula, gently fold in blueberry puree into the whipped cream until combined.
Divide mousse into 6 individual dessert cups. Put in the fridge to set at least 2-3 hours.
Meanwhile make the white chocolate mousse. Beat double cream until it forms soft peaks.
Melt the chocolate in a bowl over gently simmering water.
Let cool for a minute and mix with a little of the cream until well combined.
Then mix in rest of the cream. Spoon the mousse on top of the blueberrymousse and put in the fridge
to set at least one hour.
Top each dessert cup with some blueberries and grated chocolate to serve.
Likebra er vel det kanskje. Men dessert er godt det må jeg innrømme.
Denne blåbær moussen er ikke veldig søt så jeg tenkte at det vil passe godt med en hvit sjokolademousse
på toppen. Jeg har brukt fryste blåbær.
Blåbærmousse med hvit sjokolade og kardemumme
6 pers
Blåbær mousse
2 gelatin ark
2 dl kremfløte
3 ss melis
1/4 ts malt kardemomme
2 dl ferske eller fryste blåbær
Hvit sjokolademousse
1 1/2 dl kremfløte
75 g hvit sjokolade
Tin blåbærene om du bruker fryste.
Bløtlegg gelatinen i en skål med kaldt vann, ca 5 min
Visp fløten og 2 ss melis til krem.
Mos blåbærene i en mikser. Rør i 1 ss melis samt kardemommen.
Klem ut vannet av gelatin bladene og smelt dem forsiktig en liten kjele eller i
mikroovnen. Hell gelatinen i en stråle ned i blåbærmosen mens du rører godt.
Rør ned blåbærmiksen i kremen i to omganger. Alt skal være godt blandet.
Fordel moussen i 6 dessertskåler. Sett i kjøleskapet ett par timer før servering.
Visp fløten til krem. Smelt den hvite sjokoladen over vannbad. La avkjøles litt før du
blander litt av kremen i sjokoladen. Deretter folder du inn resten av kremen.
Fordel sjokolademoussen over blåbærmoussen og la stå kaldt i minst en time.
Ved servering, pynter du med noen blåbær og revet hvit sjokolade.
------------------
ENGLISH
I dont make desserts very often. I love dessert and I always order one when out in a restaurant.
Would be nice to have one after for instant sunday dinner and there is lots of delicious desserts to choose from. This blueberry mousse is not very sweet so I figured a white chocolate mousse on top would be a good idea. I have used frozen blueberries.
Blueberry mousse with white chocolate and cardamum
6 servings
Blueberry mousse
2 sheets leaf gelatin (or 1/2 tbsp powdered gelatin)
0.8 cups double cream
3 tbsp icing sugar
1/4 tsp ground cardamom
3/4 cup frozen or fresh blueberries
White chocolate mousse
2/3 cup double cream
3 oz white chocolate
Thaw the blueberries if you are using frozen.
Beat double cream and 2 tablespoons icing sugar on medium-high until firm peaks form.
Purée the blueberries with a blender, add 1 tbsp icing sugar and cardamom. Stir and set aside.
If using gelatin sheets, place them in a small bowl with cold water to cover.
Let stand for about five minutes to soften. Squeeze out the excess water and melt
carefully in a saucepan or in the microwave.
Pour the melted gelatin in a stream into the blueberries and mix well.
With a rubber spatula, gently fold in blueberry puree into the whipped cream until combined.
Divide mousse into 6 individual dessert cups. Put in the fridge to set at least 2-3 hours.
Meanwhile make the white chocolate mousse. Beat double cream until it forms soft peaks.
Melt the chocolate in a bowl over gently simmering water.
Let cool for a minute and mix with a little of the cream until well combined.
Then mix in rest of the cream. Spoon the mousse on top of the blueberrymousse and put in the fridge
to set at least one hour.
Top each dessert cup with some blueberries and grated chocolate to serve.
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