- 200 mL wild blueberry coulis 3/4 cup
- 1 pouch unflavoured gelatine
- Juice of 1 lemon
- 200 mL 35% cream 3/4 cup
1) In a large cul-de-poule, spinkle gelatine over lemon juice.
Reserve for 5 minutes.
2) Whip cream until it thickens. Reserve.
3) Place cul-de-poule over a saucepan filled with boiling water to melt gelatine.
4) Whisk in the coulis, then gently fold in the whipped cream.
5) Pour the mixture into moulds and cool in the refrigerator for at least 2 hours.