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Ingredients
White Chocolate and Cinnamon Mousse with Fresh Blueberries
2 eggs, separated
4 tablespoons milk
1 teaspoon ground cinnamon
180 g (6½ oz) white chocolate, chopped
2 teaspoons gelatine powder
185 ml (6 fl oz/¾ cup) thickened (whipping) cream
150 g (5½ oz/1 cup) fresh blueberries, plus extra to serve
Method
- Put the egg yolks, milk and cinnamon in a small heavy-based saucepan and whisk together. Add the chopped chocolate and stir over low heat until the mixture is smooth.
- Put 2 tablespoons of hot water in a small bowl, and sprinkle the gelatine over the surface. Stand for a few minutes to soften, then whisk with a fork to dissolve. Stir into the warm chocolate mixture. Set over a bowl of cold water to cool.
- Using electric beaters, beat the egg whites until soft peaks form. In a separate bowl, beat the cream until soft peaks form. Fold the cream into the chocolate mixture, then fold in the egg whites.
- Divide the blueberries between serving glasses or bowls. Spoon the chocolate mixture into the serving dishes. Cover and refrigerate for several hours, or until set. Top with extra blueberries and serve.
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