Lemon Mousse with Blueberry Compote
(Begin making this a day ahead)
Lemon Mousse
1 1/2 cups sugar
2 1/4 teaspoons cornstarch
3/4 cup lemon juice (fresh or bottled)
9 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2 inch cubes
1 cup chilled heavy whipping cream
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Blueberry Compote
1 1/2 cups fresh blueberries, divided
3 tablespoons sugar
1/2 teaspoon lemon juice (fresh or bottled)
Pinch of salt
Pinch of cinnamon
1 teaspoon all purpose flour
For Lemon Mousse:
Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day (Can be prepared 5 days ahead. Keep chilled)*
Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 1 1/2 cups lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours.
For Blueberry Compote:
Combine 3/4 cup blueberries, sugar, lemon juice, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep compote refrigerated).
When ready to serve, dish serving size of mousse into small bowl. Top with blueberry compote. Enjoy!
*There will be a small amount of lemon curd left. This is delicious a spoonful at a time, or pair it with one of your favorite scones.
Recipe adapted from Bon Appetit 2005
oh this sounds yummy! once we can go pick blueberries i will have to make this!
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