Blueberry Mousse

Ingredients: 

• 2 cups (1 pint) blueberries
• 1 tablespoon lemon juice
• 1/4 cup white sugar
• 1 sheet of gelatin
• 3 eggs, separated
• 1 cup heavy cream

Heat blueberries, sugar and lemon juice in a saucepan over medium heat. When the juices are released from the berries and the mixture has reduced down to 1/2 cup of syrup, purÚe mixture then strain through a fine mesh strainer. Soak gelatin in a small bowl of water. When the gelatin has softened remove from the water and add to half of the blueberry syrup to melt then mix thoroughly. In a double boiler over just simmering water, whisk egg yolks until mixture is light yellow and falls from the spoon in thick ribbons. Add the remaining blueberry syrup and stir to combine. Remove from heat and gently add blueberry gelatin mixture.
In a separate bowl, whisk egg whites until soft peaks form. Fold whites into blueberry mixture.
In a separate bowl, whisk cream until soft peaks form, and fold cream into blueberry mixture. Chill thoroughly.

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