Lemon Mousse with Blackberries and Raspberry Coulis
- 1 1/2 cups halved blackberries
- 3/4 cup whipped cream
- 6 sprigs fresh mint
- Lemon Mousse:
- 1/2 cup lemon juice
- 1 cup sugar
- 4 egg yolks
- 1 egg
- 6 tablespoons butter, diced
- 3/4 cup heavy cream, whipped
- Raspberry Coulis:
- 1 pint raspberries
- 3 to 4 tablespoons sugar
1 recipe Lemon Mousse, recipe follows
3/4 cup Raspberry Coulis, recipe follows
Place 1/3 cup of the mousse in each of 6 champagne flutes or other stemmed glasses. Place 1/4 cup of the blackberries on top of the mousse in each glass. Drizzle 2 tablespoons of the Raspberry Coulis over the blackberries and place a 2-tablespoon dollop of whipped cream in the glass over the Raspberry Coulis. Garnish with a sprig of mint and serve.
In a large, heavy bottomed stainless steel saucepan combine the lemon juice, sugar, egg yolks, egg, and butter. Over medium-high heat, whisk the mixture constantly until thickened. Strain it through a fine mesh sieve into a bowl set over ice and chill, stirring occasionally, until slightly thickened. Fold in the whipped cream, wrap with plastic wrap and chill until ready to use.
Place the raspberries and sugar in the bowl of a food processor and puree until smooth, about 1 1/2 minutes. Remove from the processor and strain through a fine-mesh sieve into a clean nonreactive mixing bowl. Use immediately or refrigerate in a well sealed container until ready to use. Will keep for 2 days.
Recipe courtesy of Emeril Lagasse, 2007