Mousse With Wild Blueberry Sauce Food

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE

Steps:

• Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
• Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
• Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
• Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
• Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.

LEMON MOUSSE WITH BLUEBERRY SAUCE

Steps:

• Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan; let stand 5 minutes to let gelatin soften. Heat over very low heat just until gelatin dissolves completely; then let cool completely.
• Beat egg yolks in bowl until thick. Gradually beat in 1/3 cup sugar and continue to beat until very thick and very pale. Beat in vanilla and cooled gelatin mixture.
• Beat egg whites in another bowl until foamy. Gradually beat in 2 T. sugar and continue to beat until stiff peaks form (but not dry).
• Whip cream until soft peaks form. Using rubber spatula, gently fold cream into the egg yolks, then fold in egg whites.
• Transfer to large serving bowl. Refrigerate covered at least 2 hours but no longer than 24 hours.
• Meanwhile, make blueberry sauce. Combine blueberries, the zest and juice of 1 lemon, and 5 T. sugar (or so) in a medium saucepan. Heat to boiling over medium heat, stirring occasionally; reduce heat and boil gently until juice is slightly thickened and syrupy, 10-15 minutes. Let cool completely, then transfer to serving bowl and refrigerate until ready to serve.

CITRUS WILD BLUEBERRY SAUCE

Steps:

• Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
• Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.

MOUSSE WITH WILD BLUEBERRY SAUCE

Steps:

• Mousse: In a heatproof bowl set over hot water melt chocolate; let cool.
• In a small saucepan, sprinkle gelatin over 1/4 cup cold water. Warm over medium-low heat until dissolved.
• In a bowl, whisk together egg yolks, vanilla sugar, sugar and 1 tablespoons hot water until thickened. Add gelatin and whisk until combined.
• Using electric mixer, beat egg whites until firm peaks form. Whip cream and fold into gelatin mixture. Fold in egg whites and melted chocolate until well combined. Cover and refrigerate for 4 hours or until set.
• Wild Blueberry Sauce: Meanwhile, in a saucepan, bring wild blueberries, Amaretto and orange rind to boil. Whisk cornstarch with 1/4 cup water and stir into wild blueberry mixture. Cook stirring for 1 minute or until thickened. Let cool.
• Using ice-cream scoop, scoop out mousse onto plates decoratively and spoon sauce around mousse. Sprinkle with shaved white chocolate and garnish with fresh mint.
• NOTE: Prep time does not include setting time for Mousse.