THERMOMIX ® RECIPE

1 Spiced Blueberry Mousse

Recipe's preparation

1. 

   

   Place frozen blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) into the TMX bowl. Bring to a boil by setting 7 minutes, 100 degrees, speed soft.   Simmer for a further 5 minutes, 90 degrees, speed soft, until most of the blueberries have burst. Remove the cardamom pods and cinnamon stick.
    
   
   Puree the mixture by gradually moving the dial from speed 1 to speed 9.  This takes me about 30 seconds.  Observe closely and use caution when pureeing hot liquids.  Once full speed is reached, puree for another 1 and a half minutes.
    
   Add cornflour and milk.  Whisk into the blueberry mixture - speed 6 for 10 seconds. 
    
   Set timer to one minute, temperature to 90 degrees and operate on speed 4, until the mixture thickens slightly.
    
   Let cool for 10 minutes. Put in refrigerator to chill until cold, at least 5 hours or up to 2 days.
2. 

   

   
   
   1. At a convenient time before serving, whisk sour cream into the fruit mixture - insert butterfly and whisk for 40 seconds on speed 4, with MC off.
   
   
3. 

   

   Pour into serving glasses or bowls.  Return to fridge.

   
   

   Just before serving, top each serving with 1/2 teaspoon sour cream and swirl decoratively on the mousse. Garnish with additional blueberries, if desired.