Lemon Mousse With Berries Recipes

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LEMON MOUSSE WITH FRESH BERRIES



Lemon Mousse with Fresh Berries image

Categories     Milk/Cream     Mixer     Berry     Egg     Fruit     Dessert     Lemon     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

1 cup plus 1 tablespoon sugar
3/4 cup fresh lemon juice
6 large egg yolks
2 large eggs
11/2 tablespoons grated lemon peel
1 12-ounce basket strawberries, hulled, halved (or quartered if large)
1 6-ounce basket fresh blueberries
1 6-ounce basket fresh raspberries
1 6-ounce basket fresh blackberries
2 cups chilled whipping cream
8 whole strawberries (for garnish)
Fresh mint sprigs

Steps:

  • Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
  • Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.
  • Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
  • Divide berry mixture among 8 dessert bowls or wineglasses. Spoon lemon mousse over berries. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe atop desserts. Garnish with whole strawberries and mint sprigs.

EASY LEMON MOUSSE



Easy Lemon Mousse image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 8 servings

Number Of Ingredients 6

2 packages lemon instant pudding
Milk, amount depends on pudding brand, check panel on box
2 cups heavy cream, whipped
2 rounded tablespoons sugar
1/2 pint raspberries, for garnish
Store bought butter cookies or shortbread rounds

Steps:

  • In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.

LEMON MOUSSE WITH BERRIES



Lemon Mousse with Berries image

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

1 cup heavy cream
1 (10 ounce) jar Dickinson's® Lemon Curd, or any flavor Dickinson's Creme Curd
1 (8 ounce) package cream cheese, softened
⅛ teaspoon almond extract
1 cup fresh mixed berries
1 Mint leaves

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

LEMON MOUSSE WITH BOYSENBERRY PURéE



Lemon Mousse with Boysenberry Purée image

Categories     Milk/Cream     Berry     Egg     Dessert     Cocktail Party     Lemon     Spring     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3/4 cup plus 6 tablespoons sugar
4 large eggs
4 large egg yolks
1 cup fresh lemon juice
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
3/4 cup frozen boysenberries, thawed, drained
1 3/4 cups chilled whipping cream
Fresh boysenberries (optional)

Steps:

  • Whisk 3/4 cup plus 2 tablespoons sugar, eggs and yolks in medium stainless steel bowl to blend. Bring lemon juice and butter to boil in heavy small saucepan. Gradually whisk hot lemon mixture into egg mixture. {Step One} Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until beginning to thicken and thermometer inserted into mixture registers 160-F, about 4 minutes. Transfer curd to small bowl. Press plastic wrap onto surface of curd; refrigerate until cold.
  • Puree thawed boysenberries and 4 tablespoons sugar in blender. Strain into medium bowl to remove seeds; discard seeds. (Curd and puree can be made 1 day ahead. Cover puree; chill curd and puree.)
  • Using electric mixer, beat cream in large bowl until soft peaks form. Transfer 3/4 cup whipped cream to small bowl and reserve. {Step Two} Fold 1 cup curd into whipped cream to make mousse; reserve remaining curd. Spoon mousse into pastry bag fitted with large plain tip.
  • Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses. Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd. Repeat layering with mousse and curd. Top with reserved whipped cream. (Can be made 8 hours ahead. Cover and refrigerate.) Garnish with fresh boysenberries, if desired.

SIMPLE LEMON MOUSSE



Simple Lemon Mousse image

This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2/3 cup sugar
2 tablespoons cornstarch
Dash salt
3 large egg yolks
2/3 cup whole milk
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 cup heavy whipping cream
Lemon slices, optional

Steps:

  • In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

BERRY LEMON MOUSSE PARFAIT



Berry Lemon Mousse Parfait image

Very refreshing summer dessert. No cook/bake. A McCormick recipe from allrecipes.com. I reccomend chilling the mousse for at least two hours before putting together, or berries will really sink. Looks beautiful served in wine glasses. Be creative with the berries you use.

Provided by Hadice

Categories     Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups heavy cream
1/2 cup sugar, divided
1/4 cup lemon juice
1 teaspoon lemon extract
1 teaspoon pure vanilla extract
1 cup sliced strawberry
1 cup fresh blueberries

Steps:

  • In a large, chilled mixing bowl, using an electric mixer, beat cream, 1/3 cup sugar, lemon juice and extracts until mixture mounds softly.
  • In a small bowl, add remaining sugar to berries.
  • Mix gently.
  • Spoon layers of mousse and fruit into dessert dishes.
  • Serve immediately or chill for several hours before serving.

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Top Asked Questions

What is the best lemon Mousse recipe?
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. 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.
Is this lemon mousse with fresh berries the dessert for summer?
If you’re looking for a light, easy, and elegant make-ahead dessert for summer, this lemon mousse with fresh berries might just be what you’re looking for! If you’ve been following my blog at all, you may know I’m quite fond of lemon. I can’t get enough.
How do you make almond Mousse?
Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon. Stir the mixture until it begins to thicken, then pour into a glass bowl and refrigerate for 1 hour, or until set. Sprinkle the almonds over the top of the mousse and serve in ramekins, dessert bowls or Martini glasses.
How do you make strawberry mousse with whipped cream?
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.

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