Blueberry Soy Mousse

Ingredients （yields : 6 servings)

• 250 g blueberry coulis

• 30 g caster sugar

• 1 tsp agar-agar

• 250 ml soy cream, chilled

Realisation

1. Add the blueberry coulis, sugar, and agar-agar to a saucepan, then bring to a boil and cook for 2 minutes, stirring constantly;

2. Let cool to room temperature;

3. Whip the soy cream until fluffy and nearly tripled in volume;

4. Gently fold the whipped soy cream into the cooled coulis mixture until fully combined;

5. Divide the mixture into serving glasses;

6. Chill for at least 4 hours;

7. Serve and enjoy!