Lemon Blueberry Mousse (Printable Version)
Light and airy dessert with tangy lemon curd and sweet blueberry compote layers.
# What You 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 - Fresh mint leaves
# How To Make:
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 thickened and coats the back of a spoon (5–7 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 (5–7 minutes). Let cool completely.
03 - In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
04 - Gently fold the cooled lemon curd into the 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 desired, finishing with mousse.
06 - Refrigerate the assembled mousse for at least 2 hours to set. Garnish with fresh blueberries, lemon zest, and mint leaves before serving.
# Expert Advice:
01 -
- The texture impossibly light but still creamy, like eating a citrus scented cloud
- That moment when tart lemon meets sweet blueberry pure magic in a glass
- It looks fancy enough for dinner parties but comes together faster than you can set the table
02 -
- Lemon curd must be completely cooled before folding into whipped cream, otherwise the cream will separate and ruin your texture
- Room temperature egg yolks prevent the curd from seizing up when you add them to the hot lemon mixture
03 -
- For an even lighter mousse, fold in 2 stiffly beaten egg whites from pasteurized eggs after combining the lemon curd and cream
- Chill your mixing bowl in the freezer for 10 minutes before whipping cream for faster, more stable results