Surry Inn’s Maine Wild Blueberry Lemon Mousse 

5 cups Maine wild blueberries, fresh or frozen
1 cups sugar
teaspoon cinnamon
juice and rind of one lemon
2 envelopes unflavored gelatin
1 1/3 pints medium cream, whipped

1.Grate the lemon rind.
2.Combine blueberries, lemon juice, lemon rind, sugar, cinnamon, and gelatin in a saucepan. Stir and cook at a low boil until the berries are soft and the mixture is thick and syrupy.
3.Force blueberry mixture through a sieve and chill the liquid until it begins to set.
4.Whip cream to stiff peaks. Fold blueberry mixture into whipped cream.
5.Spoon into parfait glasses. Chill until set, garnish with whipped cream and fresh blueberries or other fresh fruit.