Blueberry Mousse

Blueberry Mousse

Ingredients:
4 cups blueberries (2 pints)
3/4 cups sugar
2 tbsp. unflavored gelatin
1/3 cup boiling water
3 tbsp. lemon juice
2 cups whipping cream

Directions:
Puree blueberries in blender until smooth. Place puree in saucepan. Stir in
sugar and cook over low heat for 5 minutes.
Sprinkle gelatin over boiling water and stir to dissolve. Add gelatin and lemon
juice to blueberry mixture. Bring to boil. Remove from heat and transfer to large mixing
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
bowl. Let stand 30 minutes, stirring occasionally. Chill for 2 hours. Whip cream and fold
into berry mixture. Spoon into chocolate cups and garnish. Chill until served.
Chocolate Mousse Filling: