Frozen Lemon Mousse with Blueberries

Name: Frozen Lemon Mousse with Blueberries
Yield: Makes 10-12 servings
Ingredients: 8 egg yolks; 1 cup (8 oz/250 g) sugar; 2/3 cup (5 fl oz/160 ml) fresh lemon juice; 1/4 cup (2 fl oz/60 ml) light corn syrup; 2 teaspoons grated lemon zest; 2 cups (16 fl oz/500 ml) cold heavy (double) cream; 1/2 cup (5 oz/155 g) seedless raspberry jam; 4 cups (1 lb/500 g) blueberries; Fresh mint sprigs for garnish, optional

By Chuck Williams and Kristine Kidd

December 16, 2010

Lemons and blueberries have complementary flavors. Here, the berries are arranged inside a lemony molded frozen mixture, to create the perfect dessert for serving at the height of the summer blueberry season. The mousse can be made up to 3 days in advance of serving.

Recipe notes

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