Lemon Blueberry Mousse (Print Version)
A light, airy dessert pairing tangy lemon with sweet blueberries for a refreshing finish to any meal.
# What You'll Need:
→ Lemon Base
01 - 2 large lemons, zested and juiced (about 1/3 cup juice)
02 - 1/2 cup granulated sugar
03 - 3 large egg yolks
04 - 1/4 cup unsalted butter, cubed
→ Blueberry Compote
05 - 1 cup fresh or frozen blueberries
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon lemon juice
→ Mousse
08 - 1 cup heavy whipping cream, cold
09 - 1/4 cup powdered sugar
10 - 1 teaspoon vanilla extract
→ Garnish
11 - Fresh blueberries
12 - Lemon zest
13 - Fresh mint leaves (optional)
# Directions:
01 - Whisk together lemon juice, lemon zest, sugar, and egg yolks in a small saucepan. Place over medium-low heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and whisk in butter until smooth. Transfer to a bowl and let cool completely.
02 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until blueberries burst and sauce thickens slightly, about 5 to 7 minutes. Let cool completely.
03 - In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form using an electric mixer or hand whisk.
04 - Gently fold cooled lemon curd into whipped cream until fully combined and smooth, using a rubber spatula to maintain airiness.
05 - Spoon a layer of blueberry compote into the bottom of 4 serving glasses. Top with lemon mousse. Repeat layers if desired, finishing with mousse on top.
06 - Refrigerate assembled mousse for at least 2 hours to set. Garnish with fresh blueberries, lemon zest, and mint leaves before serving.
# Expert Tips:
01 -
- The texture is impossibly light, like eating a cloud that happens to taste like sunshine and berries
- You can make both components ahead of time and simply assemble when guests arrive
- It strikes that perfect balance between tangy and sweet without being too rich
02 -
- Both the lemon curd and blueberry compote must be completely cool before folding into the whipped cream or your mousse will deflate
- Soft peaks are the goal for the whipped cream, stiff peaks make folding difficult and can result in a rubbery texture
- Glass serving glasses show off the beautiful layers, making this dessert twice as impressive
03 -
- Zest your lemons before juicing them, it is much easier to handle the fruit while it is still firm
- Place a damp paper towel under your mixing bowl when whipping cream, it keeps the bowl steady and prevents accidents