Bilberry Mousse
Bilberries provide fiber and polyphenols, while egg white and Greek yogurt make the mousse more satisfying. Agar helps create a light, stable texture, and chilling emphasizes the berries' tartness.
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Inventory: Blender, Mixer
364
Servings: 2 (1 serving ≈ 153 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Divide erythritol (50 g) in half. Blend bilberry (100 g) with one half of the sweetener and agar-agar (0.7 g).
Pour the mixture into a saucepan, bring it to a boil, and gradually whisk in greek yogurt (125 g). Remove from the heat.
Beat egg white (30 g) until foamy, add the remaining half of the erythritol, and continue beating.
Fold the egg-white foam into the bilberry base, spoon the mousse into molds, and chill until set.
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