Blueberry Lemon Mousse Parfait Recipes

BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS

Steps:

• Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
• Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
• Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
• Refrigerate 2 hours.

BLUEBERRY LEMON PARFAITS

Steps:

• Line 15x10x1-inch baking pan with aluminum foil; set aside.
• Melt butter in 10-inch skillet until sizzling; add brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or until bubbling. Add almonds and oats; stir. Pour into prepared pan; cool completely. Break into chunks; store in container with tight-fitting lid until ready to assemble parfaits.
• Beat whipping cream in chilled bowl until soft peaks form, scraping bowl often. Add lemon curd; continue beating until stiff peaks form.
• Assemble each parfait by layering 1/2 cup lemon cream, 1/3 cup berries and 2 heaping tablespoons butter-nut crunch into dessert glasses.

BLUEBERRY LEMON MOUSSE

Steps:

• In a chilled medium bowl, whip cream with an electric mixer to soft peaks.
• In another bowl, whisk 1/3 of cream into lemon curd to lighten. Fold in remaining cream and fold mousse into 4 dessert dishes.
• Refrigerate until ready to serve or at least 15 minutes.
• Just before serving, sprinkle berries over lemon mousse.

CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE

Steps:

• Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
• Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
• Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
• Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
• Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.

EASY BLUEBERRY LEMON PARFAIT

Steps:

• In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries.
• followed by 1/2 cup yogurt.
• then crumbled gingersnaps.

BLUEBERRY-LEMON PARFAITS

Steps:

• Heat oven to 350°F.
• Mix Crust, butter, sugar and nuts; spread onto parchment-covered baking sheet. Bake 5 to 6 min. or until toasted; cool. Meanwhile, prepare Filling and Whipped Topping as directed on package.
• Spoon Filling into 12 dessert dishes; top with Crust mixture, berries and Whipped Topping.
• Refrigerate 1 hour.