BLUEBERRY MOUSSE WITH ORIGINAL & GOLDEN OREO™ BASE & LAYERS 4 JULY 2023
It's gonna be another hot day today; real temp will be around 110 F, so a good day to stay inside and do SOMEthing with the blueberries . . . how 'bout BLUEBERRY MOUSSE? Mixing station # 1 . . . There were enough blueberries to double the recipe AND have some left with which to decorate. It's easy to double ingredients with the metric system . . . Add sugar . . . . . . and into the saucepan . . . Miss Emmie is as close to the kitchen as she can be, without actually being IN the kitchen . . . The blueberry pueée never got thick, but I was tired of standing in the heat and stirring, so I declared it ready, poured it into a bowl, covered it with cling film, and put it into the fridge for at least an hour . . . Processing station . . . Having the base & layers be all ORIGINAL OREOs™ could overpower the flavor of the mousse, so I made them half and half; then I tossed in a few more ORIGINAL OREOs™. I lost count of how many of each I actually used. These glasses have NEVER seen this much use . . .
See those two tall glasses in the back? I thought they'd look nice with the layering. However, as I was drying them, I remembered that we no longer have long iced-tea spoons, so then how would we eat the mousse? Back into the china cabinet they went. I then pulled out my eggnog glasses, which are tallish, but not so tall that we can't reach the mousse at the bottom.
The base, then into the fridge for a while . . .

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BLUEBERRY MOUSSE WITH ORIGINAL &
GOLDEN OREO™ BASE & LAYERS HERE