MOUSSE AS CAKE FILLING: This is an example of fruit mouse being used to fill sponge cake. Blueberries, preferably fresh ones, iare excellent fruits to be made into moussees.

BLUEBERRY MOUSSE:

 

 

 

2 ½ cups blueberries                                                   

½ cup icing sugar

1 tbsp. lemon juice                                                     

1 ½ tsp. gelatine + 1 tbsp. cold water                                                  

2 cups whipping cream

4 -5 tbsp. icing sugar

 

 

 

 

Toss blueberries with icing sugar and lemon juice and set aside for 30 minutes. Dissolve gelatine in cold water in a bowl sitting in hot simmering water. Cool slightly

 

Whip cream until firm; then add in icing sugar to taste and whip until stiff.  Fold in blueberry mixture and the dissolved gelatine.

 

If the mousse is used as filling for cake, refrigerate until partially set, but not solid. Use it to fill cake right away then refrigerate until set before serving.