Blueberry mousse

Very easy, simple enough for a child, with few ingredients. Creamy without gelatine, delicate and fluffy, with a berry sauce for extra character. Make the day before and keep covered in the fridge.

INGREDIENTS FOR 6 SERVINGS

125 ml BLUEBERRY JUICE (1 small bottle of Zuegg juice)

150 ml COLD WATER

30 g CORNFLOUR

70 g SUGAR

200 ml FRESH CREAM

SAUCE WITH MIXED BERRIES

250 g PUNNET OF BLUEBERRIES OR MIXED BERRIES (frozen is fine)

2 TABLESPOONS OF SUGAR

1 TABLESPOON OF LEMON JUICE

I used concentrated Zuegg blueberry juice. I mix sugar and cornflour in a small pan.

I add the juice and stir.

I add cold water.

I whisk out lumps and heat.

I stir over the lowest heat until thickened.

I put in a bowl; it should be glossy and silky. I leave to cool.

I whip the cream.

I stir a couple of tablespoons into the cold blueberry cream without too much care.

I gently fold in the remaining cream from bottom to top to retain the air.

Once the whipped cream is fully incorporated and the mixture is uniform, it is ready.

I divide between glasses, cover with cling film and refrigerate for at least two hours. They also keep for a couple of days.

I put berries, sugar and lemon juice in a small pan.

I boil until the fruit is soft and fairly thick, just a few minutes, then refrigerate in a bowl.

I add a couple of tablespoons when serving the mousse and a mint leaf if available.