Ingredients
Method
- Place gelatin sheets in a bowl of cold water to bloom while preparing the fruit.
- Blend blueberries, sugar, vanilla, and lemon zest until smooth. Strain to remove skins.
- Warm the puree in a saucepan over low heat until sugar dissolves. Cool slightly.
- Squeeze excess water from gelatin and dissolve in a small portion of warm puree. Stir into the full batch.
- Whip heavy cream until soft peaks form. Fold in sweetened condensed milk if using.
- Gently fold cooled puree into whipped cream in batches to preserve volume.
- Pour into serving dishes and refrigerate for 3+ hours until firm.
Notes
Frozen berries work if thawed and drained thoroughly. Substitute almond extract for vanilla if preferred. Low-fat cream can be used but yields a denser mousse. Sweetened condensed milk increases sweetness and body; omit for a lighter texture.