Puff pastry flower with blueberry mousse

• Finely liquidize the blueberries in a blender.
• Bring half the cream to the boil with the sugar. Pour the mixture into a bowl. Stir in the gelatin.
• Keep stirring the mixture until it cools. Add the blueberry puree before it thickens.
• Whip the remaining cream until stiff and fold in.
• Pour into hemispherical silicone molds and put in a cold place.

• Boil down the sugar and water until the mixture is reduced to a syrupy consistency. Pour over the blueberries and leave to stand.
• Add the cooled blueberries to the puff pastry flower and place the mousse on top.

Serving suggestion

• Chocolate fans