Lemon Mousse with Blackberries and Raspberry Coulis

Total Time:
1 hr 45 min
35 min
1 hr
10 min

6 servings

  • 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

  • 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.

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