Same recipe can be used for other berries. You just need to use a different puree.
Ingredients
180g Heavy cream 35% fat
Blueberry Puree 50g
50g Finely chopped white chocolate
Violet food colouring (optional, a few drops)
1.5g Platinum gelatine sheet (250 bloom, 1 sheet = 1,75 g)
Process
Place the gelatin sheet in a bowl of cold water and let it soak for 5-10 minutes, or until it becomes soft and pliable.
In a small saucepan, combine the heavy cream and blueberry puree. Heat over low heat, stirring occasionally, until the mixture begins to simmer gently. Do not boil.
Remove the cream and blueberry mixture from the heat. Squeeze the excess water from the softened gelatin and add it to the hot cream mixture. Add the finely chopped white chocolate. Stir gently until both the gelatine and chocolate are completely melted.
Use a hand blender to blend the mixture until it is smooth and uniform.
If desired, add a few drops of violet food coloring and stir until the desired color is achieved.
Pour the mixture into a container, cover it, and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Once set, transfer the chilled mixture to a bowl. Using an electric mixer, whip the mixture until it forms medium peaks. This means the mixture will hold its shape when the beaters are lifted, and the peaks will gently fold over.