Chocolate mousse on a blueberry jelly

Description

Continue to pamper yourself in winter wonderful desserts! Today we have a wonderful light chocolate mousse and blueberry jelly. An amazing combination of flavors!

Ingredients

Dark chocolate

125 g
Cream

100 ml
Sugar

5 Tbsp
Syrup berry

2 Tbsp
Chicken egg

1 piece
Juice berry

125 ml
Lemon juice

1 Tbsp
Blueberries

250 g
Starch

1 tsp

Cooking

3 tbsp. sugar place in a saucepan.

Put the pan on gas and melt the sugar, stirring or shaking the skillet. Melt until caramel Golden brown. Unfortunately, the photo is not very clear...

Remove from heat, add berries and lemon juice. The caramel will turn into a ball - do not worry, then when heated it will melt. Add berries, put on fire and stir, bring to a boil. Remove from heat. Starch dissolve in 1 tbsp water and enter the hot mass, mix well.

Place 4 cups (vases, kremanka, glasses). A little cool and put in refrigerator while making chocolate mousse.

The chocolate will break into pieces, add the syrup..

and melt on a hot water bath. Until set aside somewhere cooler, on a windowsill, for example. Say about syrup. I had a jar of blueberries in their own juice (a gift from mother-in-law). The berries I used for jelly, the syrup I used liquid from under the berries. Ie in fact it was syrup - sticky this. As for juice I part of the same liquid was diluted with water to a more liquid consistency (juice).

The yolk separated from the protein. Protein until put into the refrigerator, and the yolks whipped with 1 tbsp sugar.

Cream whip. This step, sorry, forgot to take a picture, as it turned out... Protein, too, beat the remaining 1 tablespoon of sugar.

To the cooled chocolate gently mixed at first, whipped the egg yolks, then cream, then protein. Gently but thoroughly stir until smooth. Spread the mousse into the glasses on the blueberries. I have pretty big glasses, I have mousse was only enough for 3 glasses... Apparently, it is assumed the smaller dishes... So take not very large cups. Refrigerate at least 3 hours.

Bon appetit! The recipe is from the magazine "Lisa. Bon appetit"

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