Oh Yum! Here's a dessert that's a winner! My girlfriend made this for me last week while I was a guest at her home in Vancouver. Tastes great with raspberries too!
Vanilla Mousse250g cream cheese
2 tablespoons lemon juice
5 tablespoons sugar
1/3 of a vanilla pod (or 1 teaspoon vanilla extract).
2.5 teaspoons unflavored gelatin (dissolved in a little bit of water)
1 cup whipping cream
For the Mousse: Beat the cream cheese and sugar until soft, add in the seeds in the vanilla pod + lemon juice. Add in the dissolved gelatin and beat until everything is thoroughly mixed. Separately, whip the whipping cream until stiff peaks form and fold it into the cream cheese mixture. Place the mousse into molds/cups and refrigerate until set.
1 cup water
1 cup sugar
2 1/2 cups blueberries
1 Tablespoon vanilla
2 teaspoons balsamic vinegar (optional)
For the Sauce: In a medium sauce pan over medium heat, create a simple syrup by mixing the sugar and water. Whisk together thoroughly. Bring up to a slow boil and allow water to evaporate by half.
While waiting for syrup to reduce, put 1 1/2 cups of blueberries into a food processor. Puree. When syrup is the consistency you desire, add processed blueberries and whole blueberries to saucepan. Allow to cook over medium low heat until syrup reduces a little further. If, upon tasting, you find the sauce too sweet, add the balsamic vinegar to cut the sweetness.