This bright and airy mousse can be used alone or as a filling for pastries and cakes.
Blueberry - Lemon Mousse
This bright and airy mousse can be used alone or as a filling for pastries and cakes.
Ingredients
- 3 c blueberries 1 lb, frozen is ok
- 1 Meyer lemon zested
- ⅔ c sugar granulated
- 2 tbsp gelatin unflavored, 2 pkgs
- ½ c water cold
- ⅔ c whipping cream
Instructions
- In a blender or food processor puree the blueberries and lemon zest until smooth.
- Place the blueberry puree and sugar into a heavy saucepan.
- Add gelatin to cold water and microwave in short bursts until dissolved.
- Add gelatin mixture to berry mixture.
- Bring blueberry mixture to a boil.
- Remove from heat and allow to cool to room temperature (about 30 minutes).
- Refrigerate mixture until partially thickened (30 mins. - 1 hour). Don’t let it set completely.
- Whip cream until stiff peaks form and fold into blueberry mixture.
Notes
Nutritional values are per serving.
Nutrition
Calories: 170kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 10mgPotassium: 68mgFiber: 1gSugar: 23gVitamin A: 322IUVitamin C: 8mgCalcium: 18mgIron: 0.2mg
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