White chocolate mousse and wild blueberries | Sorbet and mousse recipe

Ingredients

• 4 gelatin leaves
• 200 g (1 cup) of cooked white chocolate
• 3 medium eggs
• 1 sachet of vanilla sugar
• 15 ml (1 tablespoon) of sugar
• 150 ml (233 cup) of cream
• 300 g (2 1/4 cups) of wild blueberries (fresh or frozen)
• 60 ml (4 tablespoons) of Amaretto
• 1 pinch of orange zest
• 45 ml (3 tablespoons) of cornstarch
• 15 ml (1 tablespoon) of water
• White chocolate
• Mint and lemon thyme for garnishing