Blueberry and Red Wine Ruby Mousse Recipe
Here is a seasonal dessert for adults with a wicked liking for wine!
Ingredients
- Blueberry Mousse:
- Powdered gelatin or agar agar: 5 g
- Water: 2 large tablespoons
- Plain yoghurt: 200 ml/1 cup
- Honey: 40 g
- Frozen blueberries (or fresh in season): 7
- Lemon juice: a little
- Fresh cream: 50 ml
- Red wine jelly:
- Red Wine: 100 ml
- Sugar: 15 g
- Lemon juice: a little
- powdered gelatin or agar agar: 2.5 g
- Water: 2 large tablespoons
- For decoaration:
- Blueberries: to taste
- Mint leaves
Directions
- -Blueberry Mousse:
- Pour water into a bowl, add gelatin and mix in (in that order, please otherwise you will fail!)
- Drop yoghurt, honey (liquid) and blueberries in a mixer/food processor. Mix until smooth.
- Beat up fresh cream until it âhornsâ stand. Add to mousse mixture. Season with lemon juice.
- Dissolve gelatin in water by gently heating it. Add to Mousse mixtureand mix. Pour the the blueberry mousse into 4 recipients of your choice and leave inside fridge for 30 minutes or until properly solidified.
- -Wine jelly:
- As for the bleberry mousse, add gelatin to water.
- In a small pan heat red wine and sugar together to dissolve. Stop fire as soon as you think that the alcohol has evaporated. Season with lemon juice.
- Let cool completely.
- Dissolve gelatin in water by gently heating it. add to red wine jelly mixture and let cool completely.
- Pour jelly over Blueberry Mousse and put back into refrigerator to solidify.
- Only when the whole mousse and jelly are firm enough decorate with blueberries and fresh mint leaves.
- Make a point to scoop both parts for top enjoyment!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 37 | 20% |
| Total Fat 4.18g | 5% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 98mg | 4% |
| Potassium 141mg | 4% |
| Total Carbs 29.45g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 27.39g | 18% |
| Protein 3.33g | 5% |
