Blueberry Cheesecake in a Glass
Put the blueberries in a saucepan with 15ml (1 tbsp) cold water. Heat gently until the fruit starts to steam, then cover and simmer gently for 6-7 minutes until softened. Remove from the heat and leave to cool.
Pour 100ml hot water into a heatproof jug and stir in the Gelatine until thoroughly dissolved. Set aside to cool.
Put the soft cheese and crème fraîche in a bowl and mix until softened and well blended. Set aside. Sprinkle the crushed biscuits into the bottom of 4 x 300ml glass dishes or tumblers. Set aside.
Make up the Egg White Powder according to the pack instructions, add the Cream of Tartar and whisk until stiff. Gradually whisk in the sugar to make a soft meringue.
Fold the meringue, Vanilla Paste and the cooled Gelatine into the creamy soft cheese.
Working quickly, spoon some of the mousse on top of the biscuit layer and spoon over some of the cooked blueberries. Continue the layering until both mixtures are used up. Chill the mousses for at least 2 hours before serving.