Lemon Mousse with Blueberry Sauce
Indulge in the perfect balance of tart and sweet with this luxurious Lemon Mousse with Blueberry Sauce—a light and airy dessert that's as elegant as it is refreshing. Featuring the zesty brightness of fresh lemons and the vibrant sweetness of a homemade blueberry sauce, this recipe is a tribute to seasonal flavors. The mousse is delicately folded with whipped cream and glossy meringue for an irresistibly smooth texture, while the quick blueberry sauce adds a pop of color and a tangy-sweet finish. Ready in just 25 minutes of prep and with minimal cooking time, this chilled dessert is ideal for dinner parties or lazy summer afternoons. Garnish with fresh blueberries and mint for a show-stopping presentation that tastes every bit as good as it looks.
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Recipe Information
Ingredients
- 2 large Fresh lemons
- 120 grams Granulated sugar
- 240 ml Heavy cream
- 2 Egg whites
- 200 grams Fresh blueberries
- 50 grams Powdered sugar
- 30 ml Water
- 5 grams Cornstarch
- 10 ml Cold water
Instructions
Zest and juice the two lemons. Set the zest aside, and measure out 60 ml of lemon juice.
In a small saucepan over low heat, combine the lemon juice and 80 grams of granulated sugar. Heat until the sugar dissolves, then remove from heat and allow to cool completely.
In a medium mixing bowl, beat the heavy cream until stiff peaks form. Gently fold in the cooled lemon-sugar mixture and lemon zest.
In a separate clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 40 grams of granulated sugar and continue whisking until stiff, glossy peaks form.
Gently fold the whisked egg whites into the lemon and cream mixture, ensuring everything is combined without deflating the mousse. Divide the mousse evenly among serving glasses and refrigerate for at least 2 hours to set.
To prepare the blueberry sauce, combine the blueberries, powdered sugar, and 30 ml of water in a small saucepan. Cook over medium-low heat until the blueberries release their juices and start to break down, about 5 minutes.
Mix the cornstarch with the 10 ml of cold water to form a slurry. Stir the slurry into the blueberry mixture and cook for an additional 1-2 minutes until the sauce thickens slightly. Remove from heat and let it cool completely.
Once the mousse has set, spoon the cooled blueberry sauce over the top of each serving. Optionally, garnish with a few fresh blueberries or a sprig of mint.
Serve chilled and enjoy!
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 194.6 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
