Blueberry Cream

For a blueberry cream, soak gelatin in cold water. Whip the whipped cream until stiff and puree the blueberries. Mix sour cream and sugar together well.

Squeeze the gelatine well, dissolve in a little warmed lemon juice, stir into the sour cream and fold in strained blueberries and whipped cream. Pour the blueberry cream into glasses and chill for 6 hours.

Garnish the blueberry cream with whole blueberries and whipped cream and serve immediately.

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