Blueberry white chocolate mousse

 It's blueberry season! Plump, juicy, huge blueberries are overflowing in the markets...and in my fridge. Oh, the things we can make....I've been busy making blueberry milkshakes, sorbets, muffins, madeleines, loaf cakes and the like. But when it scorching hot outside, the last thing anyone wants to do is turn on the oven.  Here's a refreshing dessert: keeps you cool and no baking involved!
The pomegranate juice lends a refreshing tartness to the mousse and jelly. Balances the sweet white chocolate and also brightens the color.  Note that this recipe is for a minuscule portion...I only wanted to make 6 tiny desserts, but the proportions can surely be multiplied as needed. For example, if you are making a 8 inch mousse cake, you will need to triple the ingredients, though the process is much the same.

Blueberry White Chocolate Mousse
~makes six 3-inch mini cakes

For the crust
2 tablespoon butter
10 graham crackers

For the white chocolate mousse
40g white chocolate chips
80g heavy cream
1 teaspoon gelatin powder
2 tablespoons cold water

For the blueberry mousse
1 cup blueberries
1 tablespoon lemon juice
2 tablespoons granulated sugar
70 g heavy cream
1 1/2 teaspoons gelatin powder
3 tablespoon pomegranate juice

For the pomegranate jelly
4 tablespoons pomegranate juice
1/4 teaspoonsgelatin

For decoration
Edible flowers (I used marigolds)
Mint leaves
Blueberries

First of all, prepare the molds.  wrap a small piece of aluminum foil on the bottom of each tin.  Wrap the edges of the foil to around the sides of the tin.

For the crust, melt the butter in a small microwavable bowl.  Heat at 20 second intervals on medium power.  Set aside melted butter and let cool.  Meanwhile, pulse the graham crackers in food processor until the crumbs are small and even, about 30 seconds.

Pour cooled melted butter into the crumbs, mix with a spoon. The mixture should look like wet sand.

Divide amongst the six prepared tins.  With your fingers, press firmly down until the crumbs are packed with no loose crumbs.  Cool in fridge for 15 minutes.

Meanwhile, prepare the white chocolate mousse.  Place water in small bowl and sprinkle gelatin on top.  Let stand for 5 minutes, until the gelatin blooms and absorb the moisture.
In a small microwavable bowl, combing chocolate with 1 tablespoon of the cream.  Microwave on medium at 20 second intervals until the chocolate has melted.  Stir until smooth with no lumps.  Heat gelatin mixture in microwave on low setting until melted, about 10 seconds.  Stir gelatin into chocolate mix.

In a medium size mixing bowl, whip heavy cream with electric hand mixer until stiff peaks form.  Add 1/3 of the cream to melted chocolate.  Gently mix until combined.  Very gently, with a rubber spatula, fold the chocolate mixture into the remainder of the whipped cream.

 

Carefully with a small spoon, divide the white chocolate mousse amongst the prepared tins, on top of already packed and cooled crust.  Cool in fridge for 20 minutes.

Next, prepare the blueberry mousse.

Make a blueberry puree by combing the blueberries, lemon juice, and sugar in food processor.  Pulse until mixture is smooth, about 1 minute.  Strain and discard solids.  Place 4 tablespoons of the puree in a medium size bowl.  You will probably have more puree than needed.  (Freeze and save it for a milkshake!)

Place the pomegranate juice in a small bowl and sprinkle gelatin on top.  Let stand for 5 minutes.

In a medium size bowl, beat heavy cream on medium speed with an electric hand mixer until stiff peaks.  Set aside

Heat gelatin mixture in microwave on low setting until melted, about 10 seconds.  Mix into blueberry puree.

Mix 1/3 of the cream into the blueberry mixture.  Gently combine.  Carefully fold the blueberry mix into the remainder of the whipped cream.

Divide the blueberry mousse on top of previously prepared white chocolate mousse.  Cool in fridge for 30 minutes.  (The blueberry mousse will take  a little longer to set than the white chocolate mousse.)

For the pomegranate jelly, sprinkle gelatin on top of 1 tablespoon of pomegranate juice.  Let stand 5 minutes, then microwave on low setting to melt, about 10 seconds.  Pour the warm gelatin into the remainder of the juice, stir well, then top each prepared mousse with the jelly.  Cool in fridge for another 20 minutes.

When the jelly has set slightly, decorate with flowers, mint leaves and blueberries as needed.

 

Cool these dessert at least 6 hour before serving.  To unmold the rings, run a hot knife around the inside edge of each mold and gently lift mold up from the mousse.

 

These should keep 2-3 days in the fridge in an airtight container.  Enjoy!!