Blueberry Peach Mousse
- In a small dish dissolve the gelatin in hot water. Add the Blueberry Peach Butter and stir.
- In a mixer fitted with a whisk attachment, or using a hand mixer, whip the cream on high speed until soft peaks form. Whisk in confectioner's sugar.
- Gently fold in the blueberry peach mixture into the cream. When completely mixed spoon into 4.5 ounce ramekins. Garnish with peaches and blueberries and refrigerate until ready to serve.