Fall has officially begun but I will always opt for a citrus dessert no matter the season. My friend, Andrew, threw a cocktail party that required a variety of citrus fruits to be readily available depending on the type of beverage was being consumed. Needless to say, Andrew had a surplus of lemons after the party and needed to do something with them.
Therefore, a lemon mousse was in order! I begged him to let me come and photograph the preparation of the dish and I also offered myself as a taste tester, obviously. Andrew had made this recipe before and told me it was delicious and ‘fairly’ easy to make. But let me level with you, it’s time consuming and requires a ton of eggs but worth it! This will impress guests, for sure.
Lemon Mousse with Fresh Berries
- 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
The preparation comes in two parts, the lemon base and the whipped cream which is used in the lemon base.
Part 1: The lemon curd
- Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl.
2. Set bowl over saucepan of simmering water (do not allow bowl to touch water).
3. Whisk until mixture thickens and thermometer inserted into mixture registers 160°F.
4. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
5. Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.
Part 2: Whipped Cream
- Using electric mixer, beat 1 and 1/2 cups of whipping 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.
3. Divide berry mixture among 8 dessert bowls. Spoon lemon mousse over berries. (Can be prepared 1 day ahead. Cover and refrigerate.)
4. Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form.
5. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe atop desserts.
6. Garnish with whole strawberries and mint sprigs.