Best Blueberry Lemon Mousse Recipes

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CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE



Cream Puffs with Lemon Mousse and Blueberry Sauce image

The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen for up to one month.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 14

1 cup water
4 ounces (1 stick) unsalted butter
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, plus 1 large egg lightly beaten with 1 tablespoon water, for egg wash
Coarse sanding sugar, for sprinkling
2 cups (1 pint) blueberries
1/4 cup water
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt
3/4 cup Lemon Curd for Cream Puffs
1/2 cup heavy cream, whipped

Steps:

  • Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
  • Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
  • Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
  • Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
  • Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.

BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS



Blueberry-Lemon Cheesecake Mousse Parfaits image

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 6 servings

Number Of Ingredients 9

3/4 tsp. KNOX Unflavored Gelatine
1 tsp. zest and 3 Tbsp. juice from 1 lemon, divided
1 Tbsp. water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup crushed shortbread cookies
1/2 cup blueberries
1/2 cup blueberry jam

Steps:

  • Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
  • Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
  • Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 45 g, Fiber 0.8532 g, Sugar 36 g, Protein 4 g

LEMON MOUSSE WITH BLUEBERRY SAUCE



Lemon Mousse With Blueberry Sauce image

Although it sounds like a bit of trouble, it actually isn't, and can actually be made in about 45 minutes. It takes about 2 hours to chill, which I have not included in the prep time. But, if serving for guests or a special occasion, simply make it in the morning and forget about it until time to serve.

Provided by JackieOhNo

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) envelope unflavored gelatin
4 medium lemons, juice and zest of, grated
6 large eggs, separated, room temperature
1/3 cup sugar
2 tablespoons sugar
5 tablespoons sugar (or to taste)
1 teaspoon vanilla extract
1 cup heavy cream, cold
4 cups fresh blueberries

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.

Nutrition Facts : Calories 371.2, Fat 20, SaturatedFat 10.7, Cholesterol 265.8, Sodium 88.4, Carbohydrate 41.4, Fiber 2.3, Sugar 35.9, Protein 8.8

FROZEN LEMON MOUSSE WITH BLUEBERRY SAUCE



Frozen Lemon Mousse with Blueberry Sauce image

Categories     Milk/Cream     Egg     Dessert     Blueberry     Lemon     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

3 large eggs
3 large egg yolks
3/4 cup fresh lemon juice
1/2 cup sugar plus 5 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, diced
4 teaspoons grated lemon peel
1 cup chilled whipping cream
1 cup crumbled amaretti cookies (Italian macaroons; about 24)
4 1/2-pint baskets blueberries

Steps:

  • Line 9 1/4x5 1/4x2 3/4-inch loaf pan with plastic wrap, leaving long overhang. Whisk 3 whole eggs and 3 egg yolks in medium bowl to blend. Combine 1/2 cup lemon juice, 1/2 cup sugar, and butter in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Gradually whisk warm lemon mixture into eggs; return to saucepan. Stir over medium heat until custard thickens, about 3 minutes (do not boil). Transfer to large bowl; whisk in 3 teaspoons lemon peel. Chill lemon custard until cold, about 30 minutes.
  • Beat whipping cream in medium bowl until peaks form. Fold whipped cream into lemon custard in 2 additions. Spread 1/4 of lemon mousse (about 1 1/2 cups) over bottom of prepared pan. Sprinkle with 1/4 cup cookie crumbs. Repeat layering with lemon mousse and crumbs 2 more times. Top with remaining 1/4 of lemon mousse. Sprinkle with remaining 1/4 cup crumbs. Fold plastic-wrap overhang over dessert to cover completely. Freeze dessert until solid, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)
  • Mix 1/4 cup lemon juice, 5 tablespoons sugar, and 1 teaspoon lemon peel in medium bowl. Mix in two 1/2-pint baskets berries. Let stand until sugar dissolves, stirring often, about 1 hour; puree mixture in blender. Strain into another medium bowl. Mix in remaining berries. Cover sauce; chill up to 1 day.
  • Uncover lemon mousse. Turn out onto platter. Peel off plastic. Slice and serve with blueberry sauce.

BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS



Blueberry-Lemon Cheesecake Mousse Parfaits image

Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.,Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.,Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.,Refrigerate 2 hours.

Provided by @MakeItYours

Number Of Ingredients 9

3/4 tsp. KNOX Unflavored Gelatine
1 tsp. zest and 3 Tbsp. juice from 1 lemon, divided
1 Tbsp. water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup crushed shortbread cookies
1/2 cup blueberries
1/2 cup blueberry jam

Steps:

  • Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
  • Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
  • Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
  • Refrigerate 2 hours.

BLUEBERRY LEMON MOUSSE



Blueberry Lemon Mousse image

Make and share this Blueberry Lemon Mousse recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 cup heavy cream
1 cup lemon curd
1 cup fresh blueberries

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.

Nutrition Facts : Calories 123.7, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 11.7, Carbohydrate 6.2, Fiber 0.9, Sugar 3.7, Protein 0.9

BLUEBERRY LEMON MOUSSE PASTRY CUPS



BLUEBERRY LEMON MOUSSE PASTRY CUPS image

Categories     Berry     Dessert     Bake     Fourth of July     Quick & Easy     Pastry

Yield 8-10 people

Number Of Ingredients 10

Blueberry Sauce
2 Cups (1 pint) Blueberries
1/4 cup water
1/4 cup sugar
1 teaspoon lemon zest
1/4 teaspoon kosher salt
Lemon Mousse
3/4 cup luemon curd
1/2 cup heavy cream, whipped
1 box Pepperidge Farm 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.

BLUEBERRY LEMON MOUSSE PARFAIT



blueberry lemon mousse parfait image

these are good for a snack or dessert it's easy and simple to make and delish

Provided by Patsy Fowler

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 7

1 1/2 c heavy cream
1/2 c sugar, divided
1/4 c lemon juice
1 tsp pure lemon extract
1 tsp pure vanilla extract
1 c blueberries
1 c sliced strawberries

Steps:

  • 1. Beat heavy cream, 5 tablespoons of the sugar, lemon juice and extracts in a large chilled bowl with electric mixer on medium speed until soft peaks form.
  • 2. 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-BLUEBERRY MOUSSE CUPS



Lemon-Blueberry Mousse Cups image

Hello, blue-tiful! Topped with whipped topping and berries, these lemony blueberry mousse cups are almost too pretty to eat.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 6

3/4 cup boiling water
1 pkg. (0.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup ice cubes
1 tsp. lemon zest
2 cups thawed COOL WHIP LITE Whipped Topping, divided
1 pkg. (16 oz.) frozen blueberries, thawed, divided

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.

Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.7397 g

LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP



Lemon and Lavender Mousse With Blueberry Soup image

Found this on a site and want to post before I lose the copy. I am notorious with paper copies, I lose evertything.

Provided by Brisket in Roses

Categories     Dessert

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup fresh lemon juice
8 tablespoons unsalted butter, cut into 8 pieces
1 large egg, plus 4 large egg yolks
1 tablespoon lavender flowers (fresh or dry)
3/4 cup heavy cream, whipped
2 cups fresh blueberries, plus additional fresh for garnish (or unthawed frozen)
1/4 cup water, room temperature
1/3 cup sugar
1 teaspoon grated lemon zest
1 tablespoon fresh lemon
1 cinnamon stick

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.

Nutrition Facts : Calories 341.5, Fat 20.5, SaturatedFat 12.6, Cholesterol 87.5, Sodium 19.5, Carbohydrate 40.6, Fiber 1, Sugar 37.4, Protein 1.7

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