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The most delicious, light and tasteful dessert: Lemon Mousse
- 1/2 C. blackberries or blueberries, raspberries or cherries
- 6 Tbsp. butter slices
- 2 tsp. cornstarch
- 2 egg yolk
- 2 egg(s) large
- 1/2 C. lemon juice fresh, if possible
- 1 1/4 C. sugar
- 1 C. whipping cream heavy whipping cream
- Place the sugar and the cornstarch in a large saucepan and mix with a whisk.
- Add the eggs, egg yolks and lemon juice to the sugar and mix again.
- Add the butter to the saucepan and heat over medium. Whisk continuously until the butter is melted and the mixture starts a low boil. Cook till thickened, about 10 minutes.
- Remove the lemon curd from the heat and pour into a glass bowl. Cover it with plastic wrap and gently press it onto the mixture so it just touches the top. This helps to prevent a skin from forming. Place in refrigerator and chill at least 2-3 hours or overnight.
- Next, whip the cream until it forms stiff peaks. You may save 8 Tablespoons to use as garnish.
- Gently fold 1/2 the chilled lemon curd into the remaining whipped cream or use the wire attachment on your mixmaster to lightly stir it together. This creates the "mousse".
- Place the mousse into a piping bag or use a large plastic baggie. Seal the top of the baggie and make a small diagonal cut in one corner.
- Place the remaining curd in the bottom of 8 small serving dishes or a wide topped wine glass. Spread evenly over the bottom. Squeeze or pipe the mousse on top of the curd divided among the 8 dishes.
- Garnish the tops with a dollop of the saved whipped cream, berries and if you'd like a mint leaf.
- Served chilled.
An elegant way to serve this light and tasty dessert is in a small glass bowl or wine glasses.
Calories: 340kcalProtein: 3gFat: 22gSaturated Fat: 13gSodium: 34mgSugar: 32gBack to Recipe Search