Blueberry Lemon Mousse Pastry Cups Recipes

BLUEBERRY LEMON MOUSSE PASTRY CUPS

Steps:

• Put 1 cup berries, water, sugar, zest and salt on to boil. Simmer until most of the berries burst @ 5 mins. Then add 1 cup berries and crush lightly. For the mousse, whisk lemon curd and fold in whipped cream. Bake the puffs, then halv them--fill bottom with mousse & spoon berry sauce on top. Serve.

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.

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-BLUEBERRY MOUSSE CUPS

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice and lemon zest; stir until ice is completely melted. Reserve 1/4 cup COOL WHIP and 2 Tbsp. blueberries for garnish. Add remaining COOL WHIP and blueberries to gelatin; stir until blended.
• Spoon into 6 small dessert dishes. Refrigerate 2 hours or until firm.
• Garnish with reserved COOL WHIP and blueberries just before serving.