Blueberry-apple mousse
4 servings
15 minutes
Blueberry-apple mousse is a delicate, airy dessert that combines the rich tartness of blueberries with the soft sweetness of apples. Its history begins in European cuisine, where light and exquisite sweets are traditionally valued. This mousse has a velvety texture created by semolina or cream, making it ideal for finishing a meal. It is especially good in the summer season when blueberries reach their peak ripeness. It can be served as a standalone dish or combined with nuts and honey, adding new flavor nuances. Perfect for those seeking a balance between the freshness of fruits and the richness of a creamy base.
1
Peel the apples, remove the core, and slice them. Rinse the blueberries or thaw them.
- Apple: 250 g
- Blueberry: 150 g
2
Put fruits and berries in the blender and blend everything.
3
Boil semolina in water and add to the puree, whip everything with a mixer until airy and serve (if making puree with cream, replace semolina with cream and mix as well).
- Semolina: 0.5 glass
- Water: 400 ml
- Cream: 150 ml
