Tuesday, May 15, 2012

Frozen Lemon Mousse with Blueberry Sauce

I tried out a new recipe for dessert tonight.  It was easy and delicious so it will definitely be added to my regular repertoire.

Basically, you make lemon curd and whip cream.  They get folded together and frozen.  A blueberry sauce is spooned over it...Yum.


6 large egg yolks
1/2 cup of sugar
juice and zest of 2 lemons
2 cups of whipping cream
1 tsp vanilla


2 cups of blueberries
1/4 cup of sugar
juice of one lemon
1 tsp of Grand Marnier

Whisk the egg yolks, sugar and lemon together and cook over medium-low heat.  Whisk constantly for about 10 minutes until it turns into a light pudding consistency.

Spoon the curd through a fine strainer into a glass bowl.  Cover the pudding directly right on top with plastic wrap so a skin doesn't form.  Refrigerate til cool.

Mix the sauce ingredients together and bring to a boil.  Let it simmer for a few minutes to thicken.

Then whip the cream with vanilla until soft peaks form.  Then fold the lemon curd gently into the whipped cream.

I used individual Pyrex dishes lined with large muffins cups and spooned in the mousse.  Cover and freeze at least 3 hours.

Put the sauce into a measuring cup to refrigerate.  It makes it easier to pour over the mousse and if you want to warm it up a bit, just pop in the microwave.  Take the cups out of the freezer 20 to 30 minutes before serving.  Overturn onto your plate and remove the paper muffin cup.  Pour some sauce over and enjoy. It was really good - in fact, I forgot to get pictures until after we had already dug in!


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