Lemon Blueberry Mousse (Print Version)
Tangy lemon meets sweet blueberries in this airy, elegant 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 (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 5–7 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 5–7 minutes. Remove from heat and let 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 contrast of tangy lemon against sweet blueberries feels like sunshine on a spoon
- It comes together faster than youd think for something so elegant and impressive
02 -
- Let the lemon curd cool completely before folding it into the whipped cream, or the cream will deflate and youll lose that airy texture.
- The blueberry compote can be made up to 3 days ahead and stored in the refrigerator.
03 -
- Use a glass or stainless steel bowl to whip your cream. Plastic can retain oils that prevent the cream from reaching its full volume.
- Taste your lemons before starting. Some are more acidic than others, so adjust sugar accordingly.