Mousse With Wild Blueberry Sauce Recipes
LEMON MOUSSE WITH BLUEBERRY SAUCE
Although it sounds like a bit of trouble, it actually isn't, and can actually be made in about 45 minutes. It takes about 2 hours to chill, which I have not included in the prep time. But, if serving for guests or a special occasion, simply make it in the morning and forget about it until time to serve.
Provided by JackieOhNo
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan; let stand 5 minutes to let gelatin soften. Heat over very low heat just until gelatin dissolves completely; then let cool completely.
- Beat egg yolks in bowl until thick. Gradually beat in 1/3 cup sugar and continue to beat until very thick and very pale. Beat in vanilla and cooled gelatin mixture.
- Beat egg whites in another bowl until foamy. Gradually beat in 2 T. sugar and continue to beat until stiff peaks form (but not dry).
- Whip cream until soft peaks form. Using rubber spatula, gently fold cream into the egg yolks, then fold in egg whites.
- Transfer to large serving bowl. Refrigerate covered at least 2 hours but no longer than 24 hours.
- Meanwhile, make blueberry sauce. Combine blueberries, the zest and juice of 1 lemon, and 5 T. sugar (or so) in a medium saucepan. Heat to boiling over medium heat, stirring occasionally; reduce heat and boil gently until juice is slightly thickened and syrupy, 10-15 minutes. Let cool completely, then transfer to serving bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 371.2, Fat 20, SaturatedFat 10.7, Cholesterol 265.8, Sodium 88.4, Carbohydrate 41.4, Fiber 2.3, Sugar 35.9, Protein 8.8
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- Place the blueberries, maple syrup, and lemon juice in a small saucepan and stir to mix. Bring to a gentle simmer over medium-low heat. Simmer the berries until they have burst and released their juices and the sauce is slightly syrupy, about 8-10 minutes. Keep a close eye on them to be sure they don't burn. Remove from the heat, transfer the blueberry sauce to a storage container, and chill thoroughly.
- To make the mousse, whip the heavy cream on high until stiff peaks have formed. Add the sugar and beat for a few seconds longer, just to incorporate the sugar into the cream. In a separate bowl, beat the skyr for 30 seconds until it is lightened slightly. Add half of the whipped cream to the skyr and use a spatula to gently fold together. Repeat with the remaining half of the whipped cream, folding just enough to mix the two together. Don't overfold or your mousse may deflate. Chill the mousse until ready to serve.
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- To serve the mousse, drizzle the chilled blueberry sauce on top of the mousse. Sprinkle with the gingerbread crumbs. Serve immediately
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