Light Delight

For all the health conscious out there (me included, from time to time), here's a dessert, light and airy, that will delight your palate without the guilty feelings. 

NEIGEUX AUX MYRTILLES (BLUEBERRY SNOWCLOUD)

For 6 servings

1 cup blueberries

1 pound of fromage blanc (here, you could substitute either plain yogurt, ricotta cheese, or even cream cheese)

2/3 cup white sugar

3 large egg whites

1 teaspoon almond extract

4 gelatin leaves (2 grams each)

1/2 blueberry coulis (see recipe below)

sprig of mint (optional)

Blueberry coulis

1 cup blueberries (fresh or frozen)

1/2 cup white sugar

Make coulis by bringing to a boil blueberries and sugar in a saucepan. Reduce heat and simmer until blueberries have bursted and mixture thickens. Sieve the coulis to remove blueberry skins and set aside.

In a bowl, mix fromage blanc with sugar and almond extract.

Place gelatin leaves in a small bowl filled with cold water to soften. In a saucepan, bring to a boil 3 tablespoons of water. Remove from heat. Squeeze gelatin leaves to remove excess water. Throw them in the saucepan with the hot water and stir thoroughly to dissolve gelatin completely. Slowly pour the obtained liquid into the fromage blanc mixture and stir constantly.

Beat the egg whites until peaks form and incorporate delicately into the fromage blanc mixture.

Pour into 6 ramekins (you may want to cover their sides and bottoms with plastic film if they're not non-stick) and refrigerate for at least 6 hours.

Serve snowclouds over a tablespoon of blueberry coulis and fresh blueberries on top. Decorate with a sprig of fresh mint.