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 CURD MOUSSE
Steps:
- With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint.
FROZEN LEMON MOUSSE
Steps:
- Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing.
- In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it, stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries.
- In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool.
- Yield: 1 cup
FROZEN LEMON MOUSSE
If you don't have ring molds you can either order them online, or do what I did and save soup cans. Remove both ends and use a bottle brush to clean well-my husband used a file to get rid of the sharp bits for me. They work great for this recipe-I use them for individual cakes as well. This recipe calls for Candied Lemon Zest-ingredients and directions will follow mousse instructions. Candied Violets are a nice touch as well. Read through instruction before making this dessert-it's easy to make but takes alot of chill time. Prep time will reflect 1 day.
Provided by Diana Adcock
Categories Low Protein
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash lemons well and dry.
- Zest 4 lemons and set aside.
- Make a large ice water bath and set aside.
- Juice one lemon, set juice aside.
- Juice remaining lemons to get 1 cup lemon juice.
- In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter.
- Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes.
- Press lemon-egg mixture through a fine sieve into a small bowl.
- Place bowl in ice water bath.
- Stir every 10 minutes until lemon curd has cooled completely.
- Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming.
- Cool at least 2 hours in the fridge, up to 48 hours.
- Place 8 ring molds on rimmed baking sheet.
- Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat.
- Reserve 1/2 cup lemon curd.
- Fold remaining curd into whipped cream until well combined.
- Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days.
- -----.
- Candied Lemon Zest.
- reserved lemon zest.
- 2 cups white sugar.
- 1 cup water.
- In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved.
- Reduce heat to medium low and cook 15 additional minutes.
- Remove from heat, cover and let stand overnight at room temperature.
- ----.
- Drain candied lemon zest into a bowl.
- Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered.
- Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined.
- Set aside.
- With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form.
- To Serve:.
- Place frozen mousse in wide shallow bowls or plates.
- Let stand 4 to 5 minutes.
- Remove molds.
- Spoon lemon sauce evenly over and around each mousse.
- Top with creme fraiche.
- Garnish with candied lemon zest and candied violets.
Nutrition Facts : Calories 761.1, Fat 57.6, SaturatedFat 34.5, Cholesterol 409.7, Sodium 61.7, Carbohydrate 67.3, Fiber 6.3, Sugar 50.2, Protein 7.5
FROZEN LEMON MOUSSE WITH BLUEBERRIES
Provided by Chuck Williams
Categories Milk/Cream Mixer Dessert Frozen Dessert Blueberry Lemon Summer Candy Thermometer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10-12 servings
Number Of Ingredients 9
Steps:
- Line a 2-qt (2-l) ring mold with plastic wrap, overhanging the edges by about 3 inches (7.5 cm).
- In a large heatproof bowl, whisk together the egg yolks, sugar, lemon juice, corn syrup, and lemon zest until blended. Place over (not touching) simmering water in a saucepan and whisk constantly until the mixture registers 170°F (77°C) on a candy thermometer, about 10 minutes.
- Remove the bowl from the heat. Using an electric mixer on high speed, beat the yolk mixture until it is cool and thickened, about 6 minutes.
- In a chilled bowl, using the electric mixer fitted with clean, dry beaters, beat the cream on medium-high speed until stiff peaks form. Using a rubber spatula, fold the cream into the cooled yolk mixture just until no white streaks remain. Spoon the mousse mixture into the prepared mold. Cover tightly with the overhanging plastic wrap and freeze overnight or for up to 3 days.
- About 1 hour before serving, place a round platter in the freezer. In a large, heavy frying pan over medium heat, stir the jam just until melted. Remove the pan from the heat and add the blueberries. Toss the berries to coat them thinly with the jam. Let cool completely, about 1 hour.
- Uncover the mousse. Invert the chilled platter over the mold and then, holding the mold and platter firmly together with both hands, invert them. Lift off the mold and peel off the plastic wrap. Spoon enough of the blueberries into the center of the ring to fill nicely. Garnish with mint sprigs, if using, and serve. Pass the remaining berries at the table.
- Clean out the freezer
- If you are planning to serve a frozen dessert at a dinner party, consider taking the time to clean and/or defrost the freezer in advance of the event. Some foods stored in the freezer can impart off odors or flavors into newly placed foods.
BLUEBERRY LEMON MOUSSE
Make and share this Blueberry Lemon Mousse recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a chilled medium bowl, whip cream with an electric mixer to soft peaks.
- In another bowl, whisk 1/3 of cream into lemon curd to lighten. Fold in remaining cream and fold mousse into 4 dessert dishes.
- Refrigerate until ready to serve or at least 15 minutes.
- Just before serving, sprinkle berries over lemon mousse.
Nutrition Facts : Calories 123.7, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 11.7, Carbohydrate 6.2, Fiber 0.9, Sugar 3.7, Protein 0.9
More about "frozen lemon mousse with blueberries recipes"
BEST LEMON BLUEBERRY MOUSSE CAKE RECIPE - DELISH
From delish.com
5/5 (7)Category Dessert
- Step 1In a large bowl, stir together crushed Nilla wafers and melted butter until completely combined and mixture is the texture of wet. Grease a springform pan with cooking spray, then press mixture into pan.
- Step 2In a food processor or blender, process blueberries until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom.
- Step 3Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat.
- Step 4In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a hand mixer), beat remaining 2 cups cream with powdered sugar until stiff peaks form.
- Step 5Stir in about 1/4 cup whipped cream into melted chocolate mixture. Gently fold in the remaining whipped cream until fully incorporated and pour over prepared crust.
- Step 7Before serving, toss blueberries with lemon juice and sugar. Garnish cake with sugared blueberries.
NANCY'S FROZEN LEMON MOUSSE - KOSHER COWBOY RECIPES
From koshercowboy.com
- Slice 4 lemons in half. Juice all the lemons. Set aside. Cut off just enough of the ends of the lemon halves so they can stand up on their own.
- Using a hand mixer and bowl, begin whipping egg whites. Slowly add 1/2 cup sugar and whip until you can form peaks.
- In another bowl, whip together cream, remaining 1/2 cup of sugar and lemon juice. Whip until you can form peaks.
RECIPES THAT START WITH FROZEN BLUEBERRIES
From allrecipes.com
BEST LEMON BLUEBERRY DUTCH BABY RECIPE - HOW TO MAKE LEMON …
From delish.com
FROZEN LEMON MOUSSE | NATIONAL CELIAC ASSOCIATION
From nationalceliac.org
FROZEN LEMON MOUSSE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
27 BEST FROZEN BLUEBERRY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
WHAT TO MAKE WITH FROZEN BLUEBERRIES: 29 EASY RECIPES
From whattomaketoeat.com
BLUEBERRY FROZEN MOUSSE | EDIBLE RHODY
From ediblerhody.ediblecommunities.com
BLUEBERRY WAFFLES (BEST RECIPE FROM SCRATCH) - INSANELY GOOD
From insanelygoodrecipes.com
BLUEBERRY LEMON BREAD
From abc4.com
HEALTHY BLUEBERRY LEMON MOUSSE | COUNTRY CLEAVER - HOMEMADE …
From homemadehome.com
LEMON-BLUEBERRY MOUSSE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BLUEBERRY PIE RECIPE
From msn.com
FROZEN LEMON AND BLUEBERRY MOUSSE CAKE RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
STRAWBERRY-BANANA FROZEN MOUSSE | RECIPES
From kosher.com
FROZEN LEMON MOUSSE WITH BLUEBERRY SAUCE RECIPE | BON …
From bonappetit.com
You'll also love