Ingredients for Lemon Mousse With Blueberry Sauce
- Unflavored Gelatin
- Lemons, Juice And Zest Of
- Eggs
- Sugar
- Vanilla Extract
- Heavy Cream
- Fresh Blueberries
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How to Make Lemon Mousse With Blueberry Sauce
- In a small saucepan, sprinkle gelatin over lemon juice and zest of 3 lemons.
- Let stand for 5 minutes to allow gelatin to soften.
- Heat over very low heat, stirring constantly, just until gelatin is completely dissolved.
- Remove from heat and let cool completely.
- In a large bowl, beat egg yolks until thick and pale yellow.
- Gradually beat in 1/3 cup sugar, continuing to beat until very thick and pale.
- Stir in vanilla extract and the cooled gelatin mixture.
- In a clean, dry bowl, beat egg whites until soft peaks form.
- Gradually add 2 teaspoons of sugar and continue beating until stiff, glossy peaks form.
- In another bowl, beat heavy cream until soft peaks form.
- Gently fold the whipped cream into the egg yolk mixture using a rubber spatula. Then, gently fold in the beaten egg whites.
- Transfer the mousse to a large serving bowl.
- Cover and refrigerate for at least 2 hours, but no longer than 24 hours.
- Meanwhile, prepare the blueberry sauce: Combine blueberries, the zest and juice of 1 lemon, and 5 teaspoons of sugar in a medium saucepan.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer gently until the sauce has thickened slightly and become syrupy (about 10-15 minutes).
- Remove from heat and let cool completely.
- Transfer the blueberry sauce to a serving bowl and refrigerate until ready to serve.
- To serve, spoon the lemon mousse into individual dishes or glasses and top with the blueberry sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
143g
Fat
53g
Carbs
13g
