Lemon Blueberry Mousse (Print)
Fluffy lemon mousse layered with sweet blueberry compote creates this refreshing dessert that's perfect for any occasion.
# 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 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
# 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 mixture thickens and coats the back of a spoon, approximately 5–7 minutes. Remove from heat and whisk in butter until smooth. Transfer to a bowl and 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 5–7 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 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 Advice:
01 -
- The balance of tangy lemon and sweet blueberries hits every note without feeling heavy
- It looks restaurant fancy but comes together faster than you would believe possible
02 -
- The curd can go from perfect to scrambled eggs in seconds so do not walk away while it cooks
- Room temperature ingredients blend better but cream must stay cold for whipping
03 -
- If your curd develops tiny lumps press it through a fine mesh strainer before cooling
- For extra stability fold in two stiffly beaten egg whites after combining the curd and cream