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Ingredients
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Base Ingredients
Topping Ingredients
Method
Mousse Preparation
- 1
Prepare the Sweet Corn
In a medium saucepan, combine the sweet corn kernels and almond milk. Heat over medium heat until the corn is tender, about 5-7 minutes, stirring occasionally.
- 2
- 3
Prepare the Gelatin
In a small bowl, dissolve the gelatin powder in 2 tablespoons of cold water. Let it sit for about 5 minutes until it blooms.
- 4
Combine Gelatin with Corn Mixture
After blooming, gently heat the gelatin mixture in the microwave for about 10 seconds or until just melted. Stir it into the corn mixture until well combined.
- 5
Chill the Mousse
Pour the mousse mixture into serving bowls or cups. Refrigerate for at least 2 hours or until set.
Topping Preparation
- 6
Prepare the Toppings
While the mousse is chilling, rinse the fresh blueberries under cold water and set them aside. Toast the sliced almonds in a dry skillet over medium heat until golden brown, about 3-5 minutes, stirring frequently.
- 7
Assemble the Dessert
Once the mousse is set, remove it from the refrigerator. Top each serving with a generous handful of fresh blueberries and a sprinkle of toasted almonds.