CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE
The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen for up to one month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 14
Steps:
- Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
- Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
- Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
- Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
- Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.
LEMON-BLUEBERRY MOUSSE CUPS
Hello, blue-tiful! Topped with whipped topping and berries, these lemony blueberry mousse cups are almost too pretty to eat.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice and lemon zest; stir until ice is completely melted. Reserve 1/4 cup COOL WHIP and 2 Tbsp. blueberries for garnish. Add remaining COOL WHIP and blueberries to gelatin; stir until blended.
- Spoon into 6 small dessert dishes. Refrigerate 2 hours or until firm.
- Garnish with reserved COOL WHIP and blueberries just before serving.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.7397 g
LEMON AND LAVENDER MOUSSE WITH BLUEBERRY SOUP
Found this on a site and want to post before I lose the copy. I am notorious with paper copies, I lose evertything.
Provided by Brisket in Roses
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To make mousse:
- In a heatproof mixing bowl, combine sugar, lemon juice, butter, lavender,egg, and yolks.
- Place over a pot of simmering water and cook, stirring constantly, until mixture thickens. Strain into a bowl set in a larger bowl filled with ice water and stir until mixture is cold and thickened.
- Fold in whipped cream. Pour mixture into eight 5-ounce paper cups.
- Freeze until firm, about 4 hours.
- To make soup:.
- In a medium saucepan, combine blueberries, sugar, 1/4 room temperature water, lemon zest and juice, and cinnamon stick.
- Bring to a boil; reduce heat to low and simmer about 15 minutes.
- Let mixture cool for about 10 minutes.
- Remove and discard cinnamon stick. Puree mixture in blender until smooth.
- Strain through a sieve over a bowl. Discard solids, cover soup and refrigerate.
- To serve, peel paper cups off mousse and place in shallow bowls. Pour soup around mousse and garnish with fresh blueberries.
Nutrition Facts : Calories 341.5, Fat 20.5, SaturatedFat 12.6, Cholesterol 87.5, Sodium 19.5, Carbohydrate 40.6, Fiber 1, Sugar 37.4, Protein 1.7
BLUEBERRY PASTRIES WITH LEMON YOGURT FROSTING
Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and drizzled with a yogurt glaze.
Provided by Chloe, Olivia, and Nicholas Tsakiris
Categories HarperCollins Blueberry Dessert Spring Summer Honey Dairy Tree Nut Free Soy Free Vegetarian Breakfast Brunch
Yield Makes 3
Number Of Ingredients 13
Steps:
- Make the pastries:
- Make the pastries: In a small saucepan over medium heat, combine the blueberries, honey, and lemon juice. Use the back of a wooden spoon to crush the blueberries and then bring the mixture to a boil. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from the heat and let cool completely.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cut the puff pastry sheet into six equal squares. On three of the squares, brush beaten egg on the outside edges of the square and spoon blueberry filling throughout the middle. Top each square with the remaining pieces of pastry. Press the edges together and then seal with a fork. Transfer to the baking sheet and brush the tops with beaten egg. Bake for 15 to 20 minutes, until the pastry browns and puffs up.
- Make the frosting and topping:
- Whisk the yogurt, honey, lemon juice, and vanilla together in a small bowl. Drizzle over the pastries and top with the freeze-dried blueberries and fresh mint. Serve.
More about "blueberry lemon mousse pastry cups recipes"
LEMON BLUEBERRY TURNOVERS - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
4.8/5 (11)Total Time 30 minsCategory DessertCalories 119 per serving
BLUEBERRY MOUSSE PUFF PASTRY CUPS - JUGGLING ACT MAMA
From jugglingactmama.com
5/5 (2)Category DessertServings 6Total Time 35 mins
BLUEBERRY AND MEYER LEMON BREAKFAST PASTRY - FOOD
From foodandwine.com
10 BEST PUFF PASTRY CUPS RECIPES | YUMMLY
From yummly.com
BEST LEMON BLUEBERRY MOUSSE CAKE RECIPE - DELISH
From delish.com
BLUEBERRY LEMON PASTRIES - FORK IN THE KITCHEN
From forkinthekitchen.com
BLUEBERRY PIE RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
From foodnetwork.com
Author Geoffrey ZakarianSteps 13Difficulty Easy
BLUEBERRY AND LEMON CURD PUFF PASTRY CUPS | DRISCOLL'S
From driscolls.com
Servings 8-12Calories 261 per serving
BLUEBERRY LEMON PUFF PASTRY BLOSSOMS - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
40 BEST AFTERNOON TEA RECIPES - WHAT TO MAKE FOR A TEA PARTY
From delish.com
LEMON BLUEBERRY MOUSSE CAKE – BY THE RECIPES
From bytherecipes.com
25 EASY BLUEBERRY DESSERTS - BLUEBERRY DESSERT RECIPES - THE …
From thepioneerwoman.com
LEMON BLUEBERRY PETITE NAPOLEONS – PUFF PASTRY
From puffpastry.com
EASY LEMON BLUEBERRY PUFF PASTRY TART RECIPE - DELISH
From delish.com
BLUEBERRY LEMON CURD PUFF PASTRY CUPS - THE DAILY MEAL
From thedailymeal.com
BLUEBERRY TURNOVERS WITH LEMON GLAZE - BIGOVEN
From bigoven.com
BLUEBERRY LEMON NAPOLEON - I AM BAKER
From iambaker.net
BLUEBERRY LEMON PASTRY - QUICHE MY GRITS
From quichemygrits.com
BLUEBERRY LEMON MOUSSE PASTRY CUPS RECIPE
From damndeliciou.com
LEMON-BLUEBERRY MOUSSE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
29 LEMON-BLUEBERRY RECIPES THAT ARE PERFECT FOR SPRING
From tasteofhome.com
You'll also love