Blueberry Lemon Chiffon Mousse
Indulge in the vibrant fusion of tart Idaho lemons and sweet blueberries with this Blueberry Lemon Chiffon Mousse. This light and refreshing dessert is perfect for warm days, bringing together a creamy texture and layered fruit flavors. Serve this elegant treat at your summer gatherings, showcasing the juicy essence of Idaho’s finest produce.
ingredients
- 2 large Idaho lemons (juiced and zested)
- 1 cup fresh blueberries (plus extra for garnish)
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
- A pinch of salt
- Fresh mint for garnish
steps
- 1.
In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- 2.
In a saucepan, combine lemon juice, lemon zest, 1/4 cup of sugar, and a pinch of salt over low heat until sugar dissolves.
- 3.
Remove from heat and stir in bloomed gelatin until fully dissolved. Let cool slightly.
- 4.
In a large bowl, whisk egg yolks until thick; gradually add the lemon mixture, whisking constantly.
- 5.
In a blender, puree the blueberries, then fold the blueberry puree into the lemon mixture until well combined.
- 6.
In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until glossy peaks form.
- 7.
In another bowl, whip heavy cream with vanilla extract until soft peaks form.
- 8.
Gently fold the lemon blueberry mixture into the whipped cream, then fold in the egg whites until just combined.
- 9.
Spoon the mousse into serving cups and refrigerate for at least 4 hours or until set.
- 10.
Garnish with fresh blueberries and mint leaves before serving.
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