Blueberry-Yuzu Mousse

Preparation info

    • Difficulty

      Medium

Appears in

Lickerland: Asian-Accented Desserts

Lickerland

By Jason Licker

Published 2016

  • About

Ingredients

Ingredients Grams
Blueberry Puree 300

Method

  1. In a medium-sized saucepan, boil the puree and yuzu juice. Whisk in the bloomed gelatin until it dissolves. Pour into a medium-sized bowl.
  2. Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring.
  3. When cool, fold in the whipped cream in 3 increments until you have achieved a uniform mousse.