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Lemon Mousse with Fresh Blueberries

2 punnets blueberries
8 large free-range egg yolks
1 cup sugar
3/4 cup lemon juice
2 tbsp grated lemon zest
1 cup cream

Wash and dry the blueberries. Fill a medium-sized saucepan one-third to half full with water and bring to a gentle simmer.
Whisk together the egg yolks, sugar, lemon juice and zest in a metal bowl that will sit on top of the saucepan. Set the bowl on the saucepan and whisk continuously until the mixture starts to thicken. Remove from the heat and allow to cool.
In a large bowl, beat the egg whites to soft peaks and set aside. In another bowl, beat the cream into stiff (but not dry) peaks and set aside.
Gently fold the whipped cream into the cooled egg yolk mixture, then fold that mixture into the egg whites.
Cover the mousse with clingfilm and refrigerate until chilled (about one hour).
Divide the mousse among six to eight dessert bowls and scatter the blueberries on top.

 

 

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