Lemon Mousse With Summer Berries
The perfect summer flavor pairing? Creamy, lemony tartness paired with the subtle sweetness of summer berries. This recipes brings the heavenly duo together for a simple summer delight that’s easy to make ahead
- 1 cup sugar plus 1 tablespoon
- ¾ cup fresh lemon juice
- 6 large egg yolks
- 2 large eggs
- 1 tablespoon lemon zest
- 1 12-ounce basket strawberries, hulled and halved (or quartered if large)
- 1 6-ounce basket fresh blueberries
- 1 6-ounce basket fresh raspberries
- 1 6-ounce basket fresh blackberries
- 2 cups whipping cream
In a large metal bowl, stir together sugar, lemon juice, egg yolks, eggs, and lemon zest. Fill a medium sauce pan halfway with water and bring to a simmer. Transfer the metal bowl to the top of the saucepan, making sure the bowl doesn’t touch the water. Whisk mixture until it thickens and registers 160°F on a thermometer. Transfer the bowl to refrigerator and chill until cool, whisking occasionally.
In a separate large bowl, toss strawberries, blueberries, raspberries, blackberries and remaining tablespoon of sugar. Set aside.
Add cream to a medium mixing bowl and beat with an electric mixer until stiff peaks form. Fold ½ of the whipped cream into the lemon mixture and taste. For a lighter flavor, add the rest of the whipped cream. (If you don’t use all of the whipped cream, use what’s left to top desserts if desired.)
Divide berry mixture among 8 dessert bowls or wineglasses. Spoon lemon mousse over berries.