Whitechoc mousse with blueberries.

S4

150g white chocolate
500ml pouring cream
45ml hot water
10ml gelatine powder
250ml blueberries, fresh or frozen

Dissolve the gelatine in the water. Melt the chocolate in a saucepan along with the cream. Then pour in the gelatine and let it cook for one min.
Take of the heat, transfer to a bowl and place in a ice bath to cool.
Stir in the berries and portion the mix into glasses.
Chill for 2 hours.

drink: single espresso