Try this India-Lemon Mousse with Fresh Blueberries recipe, or contribute your own.

Still searching for what to cook ?

Name: India-Lemon Mousse with Fresh Blueberries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: Lemon Mousse with Fresh Blueberries; 1 cup sugar; 3 large whole eggs; 3 large egg yolks; 2 teaspoons grated lemon zest; 1/2 cup freshly squeezed lemon juice (4 lemons); salt; 1 cup heavy cream; 1/2 cup good jarred lemon curd (room temperature); sweetened whipped cream; sliced lemons and fresh blueberries for garnish; Sweetened Whipped Cream; 1 cup cold heavy cream; 1-2 tablespoons powdered sugar; 1/2 teaspoon 1/2 teaspoon pure vanilla extract

Find the most delicious recipes here

INGREDIENTS

Lemon Mousse with Fresh Blueberries
1 cup sugar
3 large whole eggs
3 large egg yolks
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
salt
1 cup heavy cream
1/2 cup good jarred lemon curd ; (room temperature)
sweetened whipped cream
sliced lemons and fresh blueberries ; for garnish
Sweetened Whipped Cream
1 cup cold heavy cream
1-2 tablespoons powdered sugar
1/2 teaspoon 1/2 teaspoon pure vanilla extract

INSTRUCTIONS

Method:

In a large heatproof bowl, whisk together the 3 whole eggs, 3 egg yolks, sugar, the lemon zest, lemon juice, and a pinch of table salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding.

Take off the heat and set aside for 15 minutes.

Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the cream forms stiff peaks.

Carefully fold the whipped cream into the lemon mixture.

Fold in the lemon curd, and pour into 6 individual souffle dishes.

Decorate with sweetened whipped cream, fresh blueberries and lemon slices that have been cut into quarters.

Chill and serve cold.

Sweetened Whipped Cream:

Place the cream in the bowl of an electric mixer fitted with the whisk attachment.

Whip on medium and then high speed until the cream just forms stiff peaks.

Add powdered sugar and vanilla and whip until blended.

Spoon the whipped cream into a pastry bag fitted with a large star tip.

You could even serve this lemon mousse with fresh blueberries at one of your

http://www.howtocookgourmet.com/lemon-mousse-with-fresh-blueberries.html

NOTES

Alert editor

India-Lemon Mousse with Fresh Blueberries

Lemon Mousse with Fresh Blueberries
1 cup sugar
3 large whole eggs
3 large egg yolks
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
 salt
1 cup heavy cream
1/2 cup good jarred lemon curd (room temperature)
 sweetened whipped cream
 sliced lemons and fresh blueberries for garnish
 Sweetened Whipped Cream
1 cup cold heavy cream
1-2 tablespoons powdered sugar
1/2 teaspoon 1/2 teaspoon pure vanilla extract

Method:
In a large heatproof bowl, whisk together the 3 whole eggs, 3 egg yolks, sugar, the lemon zest, lemon juice, and a pinch of table salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding.

Take off the heat and set aside for 15 minutes.

Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the cream forms stiff peaks.

Carefully fold the whipped cream into the lemon mixture.

Fold in the lemon curd, and pour into 6 individual souffle dishes.

Decorate with sweetened whipped cream, fresh blueberries and lemon slices that have been cut into quarters.

Chill and serve cold.

Sweetened Whipped Cream:

Place the cream in the bowl of an electric mixer fitted with the whisk attachment.

Whip on medium and then high speed until the cream just forms stiff peaks.

Add powdered sugar and vanilla and whip until blended.

Spoon the whipped cream into a pastry bag fitted with a large star tip.

You could even serve this lemon mousse with fresh blueberries at one of your

http://www.howtocookgourmet.com/lemon-mousse-with-fresh-blueberries.html

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (851g)
Recipe Makes: Servings

Calories: 2788
Calories from Fat: 1611 (58%)

Amt Per Serving		% DV

	Total Fat 179g	239 %
	Saturated Fat 83g	415 %
	Monounsaturated Fat 68.3g
	Polyunsanturated Fat 19.8g
Cholesterol 5289mg		1627 %
Sodium 397.3mg		14 %
Potassium 722mg		19 %
Total Carbohydrate 233.6g		69 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 233.2g
Protein 71.1g		102 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2788

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!