Best Berry Lemon Mousse Parfait Recipes

BERRY LEMON MOUSSE PARFAIT

Steps:

• In a large, chilled mixing bowl, using an electric mixer, beat cream, 1/3 cup sugar, lemon juice and extracts until mixture mounds softly.
• In a small bowl, add remaining sugar to berries.
• Mix gently.
• Spoon layers of mousse and fruit into dessert dishes.
• Serve immediately or chill for several hours before serving.

BERRY LEMON MOUSSE PARFAIT

Steps:

• Beat heavy cream, 5 tablespoons of the sugar, lemon juice and extracts in large chilled bowl with electric mixer on medium speed until soft peaks form.
• Toss berries and remaining 3 tablespoons sugar in medium bowl. Layer mousse and berries in dessert dishes. Serve immediately or refrigerate until ready to serve.

LEMON BERRY PARFAIT

Steps:

• Combine sugar and cornstarch in a saucepan.
• Whisk in egg until smooth.
• Add milk and light cream.
• Cut in a 2" strip of yellow zest from lemon and add.
• Cook over low heat, stirring constantly, until mixture coats spoon well, about 20 minutes.
• Pour through a strainer into a bowl.
• Ssqueeze 1 Tbsp.
• juice from the lemon and stir in.
• Press plastic wrap directly on the surface of this pudding so a skin won't form and let cool 20 minutes.
• Refrigerate until chilled, about 1 hour.
• Hull and halve or slice strawberries.
• Layer lemon pudding with berries in parfait glases.
• Refrigerate until ready to serve.

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.