Wednesday, August 22, 2012

Lemon Mousse with Fresh Berries

Lemon Mousse with Fresh Raspberries

I found this recipe on and served it at a luncheon here. It is so light and refreshing. Plan on making the lemon curd at least one day ahead.

Lemon Mousse with Fresh Berries - Serves 8

1 cup plus 2 Tb. sugar
3/4 cup fresh lemon juice
6 large egg yolks
2 large eggs
1-1/2 Tb. grated lemon peel

4  half-pint berries of choice ( strawberries, raspberries, blueberries, blackberries)

2 cups heavy cream

Fresh mint leaves (optional)

Combine 1 cup sugar, lemon juice, egg yolks, whole eggs, and grated lemon peel in the top of a double boiler. Whisk until smooth. Set pan over simmering water (do not allow top pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture reaches 160 degrees. This is now lemon curd. Immediately pour lemon curd through a sieve into another bowl. Chill until cool, whisking occasionally. 

Using an electric mixer, beat 1-1/2 cups heavy cream in a medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream. Chill until ready to serve.

Just before serving beat remaining 1/2 cup heavy cream with 2 Tb. sugar until stiff peaks form. 

Divide mousse into 8 dessert bowls or wine glasses. Top with berries and whipped cream. Garnish with fresh mint.