Lemon And Lavender Mousse With Blueberry Soup Recipes

LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP

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.

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.

LEMON MOUSSE WITH FRESH BERRIES

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.

LEMON MOUSSE WITH BLUEBERRY SAUCE

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.