Lemon Mousse with Fresh Blueberries

1. 1

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

2. 2

   Fill a medium saucepan one-third to one-half full with water and bring to a gentle simmer.

3. 3

   Whisk together the egg yolks, sugar, lemon juice, and lemon zest in a metal bowl that will fit over the saucepan.

4. 4

   Set the bowl in the saucepan and stir or whisk continuously until the mixture starts to thicken.

5. 5

   Remove from the heat and let cool.

6. 6

   In a large bowl, beat the egg whites to soft peaks and set aside.

7. 7

   In another bowl, beat the cream to stiff, but not dry, peaks and set aside.

8. 8

   Gently fold the whipped cream into the cooled egg yolk mixture, until well incorporated.

9. 9

   Then fold that mixture into the egg whites until well incorporated.

10. 10

    Cover the mousse with plastic wrap and refrigerate until chilled and ready to serve, at least 1 hour.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.