← Back to Search Results
French
Lemon Mousse with Fresh Blueberries

Photo by:
Comments: 0
 

Recipe

Here’s a classic French dessert that is a great party choice, as it can be made in advance. The combination of the mousse and ripe blueberries speaks to the joy of early spring.

Yield: 6 to 8 servings

Ingredients

  • 3 pints fresh blueberries, sorted, rinsed in cold water
  • 8 large egg yolks (reserve 4 whites for use later)
  • 1 cup sugar
  • ¾ cup fresh lemon juice
  • 2 tablespoons grated lemon zest
  • 1 cup whipping cream

Directions

Scatter the blueberries on a clean kitchen towel so they are very dry.

Fill a medium saucepan one-third to one-half full with water and bring to a gentle simmer. Whisk together the egg yolks, sugar, lemon juice, and lemon zest in a metal bowl that will fit over the saucepan. Set the bowl in the saucepan and stir or whisk continuously until the mixture starts to thicken. Remove from the heat and let cool.

In a large bowl, beat the egg whites to soft peaks and set aside. In another bowl, beat the cream to stiff, but not dry, peaks and set aside.

Gently fold the whipped cream into the cooled egg yolk mixture, until well incorporated. Then fold that mixture into the egg whites until well incorporated. Cover the mousse with plastic wrap and refrigerate until chilled and ready to serve, at least 1 hour.

Divide the mousse among 6 to 8 dessert bowls and scatter the blueberries on top.


© 2005 Peggy Knickerbocker
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

323kcal (16%)
52mg (5%)
23mg (39%)
191mcg RAE (6%)
158mg
11mg
4g
37g
3g
45g
251mg (84%)
21mg (1%)
9g (43%)
16g (24%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
new-american-table New American Table
by Marcus Samuelsson
spice Spice
by Ana Sortun
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
martin-yans-china Martin Yan's China
by Martin Yan
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?