Lemon Blueberry Mousse (Printable)
A light, airy mousse combining tangy lemon and sweet blueberries for a refreshing dessert.
# 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 - Mint leaves (optional)
# Directions:
01 - In a small saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Place over medium-low heat and cook, stirring constantly, until thickened and coats the back of a spoon (about 5–7 minutes). Remove from heat and whisk in butter until smooth. Transfer to a bowl and let cool completely.
02 - In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and the 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 Suggestions:
01 -
- The texture is impossibly light, like eating a cloud that somehow holds onto intense flavor
- It comes together faster than you would think from something so elegant looking
02 -
- Rushing the cooling step for the lemon curd will melt your whipped cream and leave you with something closer to soup than mousse
- The mixture looks curdled right before it thickens, but keep whisking and it will come together into something glossy and smooth
03 -
- Grate your lemon zest before juicing the lemons, because once the fruit is cut open it becomes surprisingly difficult to get a good grip
- A splash of limoncello in the blueberry compote adds an adult brightness that pairs beautifully with the cream