Granny's Blueberry-Lemon Mousse

 

2 1/4 cups Maine wild blueberries (fresh or frozen)
1/2 cup Sugar
1/2 tablespoon Gelatin
1/3 cup Lemon Juice
1/2 teaspoon Cinnamon
1 cup Heavy Cream, whipped

 

  1. Heat blueberries, sugar, gelatin, lemon juice and cinnamon in saucepan until gelatin is dissolved and berries are mushy.

  2. Run the mixture through a sieve. To the blueberry liquid add rind from half a lemon and chill until thick and syrupy.

  3. Fold in whipped cream gently.

  4. Pour into dessert cups or champagne glasses (not flutes). Garnish with extra berries. Serves 5

 

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