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1
Add 1.5 tablespoon of water to each batch of powdered gelatin to soften.
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2
If you are using frozen blueberries, defrost and bring to room temperature.
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3
Put 5 blueberries in the bottom of each cup.
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4
Make the white chocolate mousse: Whip the cream until soft peaks form, and refrigerate.
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5
The peaks in the cream should flop over softly.
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6
Put the egg yolk and sugar in a bowl, and beat with a whisk until pale and thick.
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7
Heat milk in a pan to about body temperature.
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8
Add warmed milk to the egg-sugar mixture little by little while mixing.
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9
When all the milk is added, put the mixture in the pan and heat while mixing constantly until it thickens slightly.
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10
Turn the heat off.
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11
Dissolve the gelatin in the top of a double boiler (or in a bowl suspended over hot water).
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12
Add that and the white chocolate to the pan, and dissolve in residual heat.
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13
Add vanilla beans and rum also, and mix well.
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14
Return the mixture to the bowl, and put the bowl over ice water.
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15
Stir until it has cooled down, then add the whipped cream and mix in evenly.
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16
Pour quickly into the cups.
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17
Chill until set in the refrigerator.
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18
In the meantime, make the blueberry mousse.
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19
Add half the sugar to the fresh cream and beat until soft peaks form.
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20
In another bowl, make a meringue by beating the rest of the sugar with the egg white until stiff peaks form.
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21
Puree the blueberries, yogurt and lemon juice in a blender or food processor.
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22
Dissolve the gelatin in the top of a double boiler (or in a bowl suspended over hot water).
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23
Add gelatin to the blender or food processor and blend.
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24
Add the pureeed mixture to the whipped cream, and mix evenly with a whisk.
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25
Add the meringue also, and mix lightly with a whisk.
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26
Change to using a rubber spatula, and fold the meringue in with a scooping motion, avoiding breaking the delicate bubbles.
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27
Pour the mixture onto the set white chocolate mousse, and return to the refrigerator to set again.
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28
When the mousse has set, pour blueberry sauce on top to finish.
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29
I didn't have enough cups this time so I used just 5, and they were full to the brim, but they look a lot nicer if you just fill the cups about 80% full!
