Blueberry and Curd Mousse

1. Crush 50 g blueberries and mix with curd cheese, a little bit of grated juice of one lemon, lemon zest, egg yolk and sugar. Stir in the soaked dissolved gelatine. Chill until the cream just begins to gel. Whip the snow and fold it in. Refrigerate for 2-3 hours.

Cut out 8 dumplings, arrange 2 each with a few blueberries on plates.

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