Lemon Mousse With Fresh Berries Recipes

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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 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.

FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of 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. (I change to a whisk when the mixture starts to get thick.) 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 half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) 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 a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
  • Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

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.

FROZEN LEMON MOUSSE WITH BLUEBERRIES



Frozen Lemon Mousse with Blueberries image

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

8 egg yolks
1 cup (8 oz/250 g) sugar
2/3 cup (5 fl oz/160 ml) fresh lemon juice
1/4 cup (2 fl oz/60 ml) light corn syrup
2 teaspoons grated lemon zest
2 cups (16 fl oz/500 ml) cold heavy (double) cream
1/2 cup (5 oz/155 g) seedless raspberry jam
4 cups (1 lb/500 g) blueberries
Fresh mint sprigs for garnish, optional

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.

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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 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.
What is light and fluffy lemon Mousse?
Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs. It’s an elegant stand alone dessert that can be made ahead. After a nice dinner, especially if you have guests over, I love the simplicity of a homemade mousse or pudding, served with fresh berries on top.

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