Recipe for Fruity Verrines, Blueberry Wild Mousse and Confit

For the blueberry confit: In a saucepan, place the blueberries, heat them up, and roughly mash them with a whisk. Mix together the sugar and pectin. When the blueberries start to heat, sprinkle in the sugar-pectin mixture, and mix with the whisk. Bring to a boil and maintain it for at least 30 seconds. Remove from heat, add the lemon juice, mix, and pour the confit into the bottom of the jars. Keep a large tablespoon aside.

For the blueberry mousse: The blueberry puree: Start by blending the blueberries using an immersion blender. Heat this puree in a saucepan until it comes to a simmer. When the puree is warm, add the agar-agar, whisk it in, and bring it to a boil. Keep it boiling for at least 30 seconds. If you are using gelatin, rehydrate it in cold water, squeeze it out, and add it to the puree off the heat once it is well heated. Set aside.

For the whipped cream: Whip the cream until it forms soft peaks, not too firm. Set aside.

For the Italian meringue: Bring the water and sugar to a boil. When the mixture reaches 110°C, begin to beat the egg whites with a few drops of lemon juice. When they start to hold a little, stop. Once the syrup reaches 120°C, turn the mixer back on (or use a hand mixer) and slowly pour the syrup in a thin stream over the egg whites while beating at the same time. Once all the syrup is added, continue to beat until the mixture is warm, about 45°C. The meringue should be glossy and hold a peak.

For the mixture: Gradually incorporate the blueberry puree and the whipped cream made with Italian meringue in several additions. Gently fold using a flexible spatula, starting from the edge of the container and moving to the bottom in circular motions. Your mousse is ready to be placed in containers over the blueberry compote. Let it set in the fridge for at least 3 hours before enjoying.

To finish For the whipped cream: In the bowl of a mixer, place all the ingredients. Whip gently to combine and then whip at high speed until stiff peaks form. Transfer this mixture into a piping bag fitted with your choice of nozzle. Refrigerate before decorating the set mousses.