Lemon Mousse With Blueberry Sauce
Although it sounds like a bit of trouble, it actually isn't, and can actually be made in about 45 minutes. It takes about 2 hours to chill, which I have not included in the prep time. But, if serving for guests or a special occasion, simply make it in the morning and forget about it until time to serve.
Ingredients
6 serv.Step-by-step instructions
- 1
Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan; let stand 5 minutes to let gelatin soften. Heat over very low heat just until gelatin dissolves completely; then let cool completely.
- 2
Beat egg yolks in bowl until thick. Gradually beat in 1/3 cup sugar and continue to beat until very thick and very pale. Beat in vanilla and cooled gelatin mixture.
- 3
Beat egg whites in another bowl until foamy. Gradually beat in 2 T. sugar and continue to beat until stiff peaks form (but not dry).
- 4
Whip cream until soft peaks form. Using rubber spatula, gently fold cream into the egg yolks, then fold in egg whites.
- 5
Transfer to large serving bowl. Refrigerate covered at least 2 hours but no longer than 24 hours.
- 6
Meanwhile, make blueberry sauce. Combine blueberries, the zest and juice of 1 lemon, and 5 T. sugar (or so) in a medium saucepan. Heat to boiling over medium heat, stirring occasionally; reduce heat and boil gently until juice is slightly thickened and syrupy, 10-15 minutes. Let cool completely, then transfer to serving bowl and refrigerate until ready to serve.
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