Lemon Blueberry Mousse (Printable version)
Tangy lemon meets sweet blueberries in this elegant, airy mousse perfect for any occasion.
# 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 tbsp granulated sugar
07 - 1 tsp lemon juice
→ Mousse
08 - 1 cup heavy whipping cream, cold
09 - 1/4 cup powdered sugar
10 - 1 tsp vanilla extract
→ Garnish
11 - Fresh blueberries
12 - Lemon zest
13 - Mint leaves (optional)
# How to Prepare:
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, approximately 5 to 7 minutes. Remove from heat and whisk in butter until smooth. Transfer to a bowl and allow to 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. Allow to cool completely.
03 - In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
04 - Gently fold cooled lemon curd into whipped cream until fully combined and smooth.
05 - Spoon a layer of blueberry compote into the bottom of 4 serving glasses. Top with lemon mousse. Repeat layers if preferred, finishing with mousse on top.
06 - Refrigerate assembled mousse for at least 2 hours until set. Garnish with fresh blueberries, lemon zest, and mint leaves before serving.
# Expert advice:
01 -
- The contrast between tart lemon curd and sweet blueberry compote creates that perfect balance we all crave in dessert
- It looks impressive enough for dinner parties but comes together faster than you would believe
02 -
- Egg yolks can scramble if the heat is too high, so keep it at medium low and stir without pause
- The mousse needs those full 2 hours in the fridge to set properly so plan ahead and do not try to rush this part
03 -
- Set your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream
- Temper the egg yolks by whisking in a small amount of the warm lemon mixture before adding them to the saucepan