LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP
Found this on a site and want to post before I lose the copy. I am notorious with paper copies, I lose evertything.
Provided by Brisket in Roses
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To make mousse:
- In a heatproof mixing bowl, combine sugar, lemon juice, butter, lavender,egg, and yolks.
- Place over a pot of simmering water and cook, stirring constantly, until mixture thickens. Strain into a bowl set in a larger bowl filled with ice water and stir until mixture is cold and thickened.
- Fold in whipped cream. Pour mixture into eight 5-ounce paper cups.
- Freeze until firm, about 4 hours.
- To make soup:.
- In a medium saucepan, combine blueberries, sugar, 1/4 room temperature water, lemon zest and juice, and cinnamon stick.
- Bring to a boil; reduce heat to low and simmer about 15 minutes.
- Let mixture cool for about 10 minutes.
- Remove and discard cinnamon stick. Puree mixture in blender until smooth.
- Strain through a sieve over a bowl. Discard solids, cover soup and refrigerate.
- To serve, peel paper cups off mousse and place in shallow bowls. Pour soup around mousse and garnish with fresh blueberries.
Nutrition Facts : Calories 341.5, Fat 20.5, SaturatedFat 12.6, Cholesterol 87.5, Sodium 19.5, Carbohydrate 40.6, Fiber 1, Sugar 37.4, Protein 1.7
BLUEBERRY LEMON MOUSSE TART
Steps:
- COMBINE cracker crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
- BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and lemon extract. Place cream cheese on microwave-safe plate. Mircowave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
- BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh blueberries in small bowl. Spoon evenly in center of cheesecake.
BLUEBERRY LEMON MOUSSE
Make and share this Blueberry Lemon Mousse recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 123.7, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 11.7, Carbohydrate 6.2, Fiber 0.9, Sugar 3.7, Protein 0.9
LEMON MOUSSE WITH BERRIES
A light and lovely mousse flavored with lemon is topped with fresh berries and an optional mint garnish. Serve it in tall stemmed glasses for an elegant finish.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 31.5 g, Cholesterol 132.8 mg, Fat 30.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 18.6 g, Sodium 150.8 mg, Sugar 1.4 g
FROZEN LEMON MOUSSE WITH BLUEBERRY SAUCE
Categories Milk/Cream Egg Dessert Blueberry Lemon Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Line 9 1/4x5 1/4x2 3/4-inch loaf pan with plastic wrap, leaving long overhang. Whisk 3 whole eggs and 3 egg yolks in medium bowl to blend. Combine 1/2 cup lemon juice, 1/2 cup sugar, and butter in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Gradually whisk warm lemon mixture into eggs; return to saucepan. Stir over medium heat until custard thickens, about 3 minutes (do not boil). Transfer to large bowl; whisk in 3 teaspoons lemon peel. Chill lemon custard until cold, about 30 minutes.
- Beat whipping cream in medium bowl until peaks form. Fold whipped cream into lemon custard in 2 additions. Spread 1/4 of lemon mousse (about 1 1/2 cups) over bottom of prepared pan. Sprinkle with 1/4 cup cookie crumbs. Repeat layering with lemon mousse and crumbs 2 more times. Top with remaining 1/4 of lemon mousse. Sprinkle with remaining 1/4 cup crumbs. Fold plastic-wrap overhang over dessert to cover completely. Freeze dessert until solid, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)
- Mix 1/4 cup lemon juice, 5 tablespoons sugar, and 1 teaspoon lemon peel in medium bowl. Mix in two 1/2-pint baskets berries. Let stand until sugar dissolves, stirring often, about 1 hour; puree mixture in blender. Strain into another medium bowl. Mix in remaining berries. Cover sauce; chill up to 1 day.
- Uncover lemon mousse. Turn out onto platter. Peel off plastic. Slice and serve with blueberry sauce.
CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE
The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen for up to one month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 14
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.
FROZEN LEMON MOUSSE WITH BLUEBERRIES
Provided by Chuck Williams
Categories Milk/Cream Mixer Dessert Frozen Dessert Blueberry Lemon Summer Candy Thermometer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10-12 servings
Number Of Ingredients 9
Steps:
- Line a 2-qt (2-l) ring mold with plastic wrap, overhanging the edges by about 3 inches (7.5 cm).
- In a large heatproof bowl, whisk together the egg yolks, sugar, lemon juice, corn syrup, and lemon zest until blended. Place over (not touching) simmering water in a saucepan and whisk constantly until the mixture registers 170°F (77°C) on a candy thermometer, about 10 minutes.
- Remove the bowl from the heat. Using an electric mixer on high speed, beat the yolk mixture until it is cool and thickened, about 6 minutes.
- In a chilled bowl, using the electric mixer fitted with clean, dry beaters, beat the cream on medium-high speed until stiff peaks form. Using a rubber spatula, fold the cream into the cooled yolk mixture just until no white streaks remain. Spoon the mousse mixture into the prepared mold. Cover tightly with the overhanging plastic wrap and freeze overnight or for up to 3 days.
- About 1 hour before serving, place a round platter in the freezer. In a large, heavy frying pan over medium heat, stir the jam just until melted. Remove the pan from the heat and add the blueberries. Toss the berries to coat them thinly with the jam. Let cool completely, about 1 hour.
- Uncover the mousse. Invert the chilled platter over the mold and then, holding the mold and platter firmly together with both hands, invert them. Lift off the mold and peel off the plastic wrap. Spoon enough of the blueberries into the center of the ring to fill nicely. Garnish with mint sprigs, if using, and serve. Pass the remaining berries at the table.
- Clean out the freezer
- If you are planning to serve a frozen dessert at a dinner party, consider taking the time to clean and/or defrost the freezer in advance of the event. Some foods stored in the freezer can impart off odors or flavors into newly placed foods.
More about "lemon and lavender mousse with blueberry soup recipes"
BLUEBERRY, LEMON AND LAVENDER LOAF - FOOD TO LOVE
From foodtolove.co.nz
LEMON YOGURT MOUSSE WITH BLUEBERRY SAUCE - A HINT OF ROSEMARY
From ahintofrosemary.com
LEMON LAVENDER BLUEBERRY MUFFINS - LIMONEIRA
From limoneira.com
LEMON CUSTARD MOUSSE SLICE WITH BLUEBERRY CREAM [VEGAN]
From onegreenplanet.org
BLUEBERRY LEMON LAVENDER SODA RECIPE - HAPPY GUT PRO
From happygutpro.com
LEMON, BLUEBERRY, AND LAVENDER CAKE - DESSERTS BY DESIGN
From desperatelydesserts.com
COLD SUMMER SOUP WITH BLUEBERRY AND LAVENDER
From perfectlyprovence.co
LEMON AND BLUEBERRY MOUSSE POTS RECIPE | NATIONAL TRUST
From nationaltrust.org.uk
LEMON BLUEBERRY MOUSSE - THE JAROUDI FAMILY
From newthejaroudifamily.com
BLUEBERRY LAVENDER MOUSSE | NATURALLY SAVVY
From naturallysavvy.com
LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP
From pinterest.com
BLUEBERRY LAVENDER LEMONADE - BAKING A MOMENT
From bakingamoment.com
BLUEBERRY AND LEMON MOUSSE - LUCY'S FRIENDLY FOODS
From lucysfriendlyfoods.com
LEMON-LIME MOUSSE WITH BLUEBERRY COMPOTE AND LAVENDER
From housetrends.com
BLUEBERRY LAVENDER LEMONADE COCKTAIL - BLUEBERRY.ORG
From blueberry.org
LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP | JUST DESSERTS, …
From pinterest.fr
BLUEBERRY LAVENDER LEMON SHAKE RECIPE - MONIN
From monin.com
10 BEST LAVENDER SOUP RECIPES | YUMMLY
From yummly.com
LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP RECIPE
From pinterest.com
RECIPE: LAVENDER & BLUEBERRY SCONES WITH LEMON GLAZE
From lavendercanada.com
LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP | FINE DINING …
From pinterest.co.uk
LEMON BLUEBERRY SHORTBREAD MOUSSE CAKE
From us.walkersshortbread.com
BEST LEMON BLUEBERRY MOUSSE CAKE RECIPE - DELISH
From delish.com
LEMON CURD MOUSSE WITH BLUEBERRIES - A HINT OF ROSEMARY
From ahintofrosemary.com
30 LEMON-BLUEBERRY RECIPES THAT ARE PERFECT FOR SPRING
From tasteofhome.com
BLUEBERRY SCONES WITH LEMON & LAVENDER - RACHEL STEENLAND
From rachelsteenland.com
LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP | DESSERTS, …
From pinterest.co.uk
RECIPE - EQUAL
From equal.com
BLUEBERRY LEMON LAVENDER MOJITO RECIPE - TABLESPOON.COM
From tablespoon.com
LEMON-BLUEBERRY TREATS | ALLRECIPES
From allrecipes.com
BLUEBERRY LEMON LAVENDER SORBET - KENNETH TEMPLE
From kennethtemple.com
5-MINUTE LEMON & LAVENDER MOUSSE - HOMEGROWN KITCHEN
From homegrown-kitchen.co.nz
10 BEST LEMON LAVENDER DESSERTS RECIPES - YUMMLY
From yummly.com
BLUEBERRY LEMON MOUSSE CUP - PASTRY STAR
From pastrystar.com
BLUEBERRY LEMON AND LAVENDER CUPCAKES - DOOR TO MY KITCHEN
From doortomykitchen.com
WHITE CHOCOLATE LEMON MOUSSE WITH BLACKBERRY LAVENDER SYRUP
From bakedbree.com
FROZEN LEMON MOUSSE WITH BLUEBERRY SAUCE RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: LEMON LAVENDER MUFFINS | BLUE DIAMOND
From bluediamond.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love