Lemon Curd Mousse with Blueberries
I absolutely adore lemons. This time of the year there are so many around my neighborhood just sitting there waiting to be transformed into something delicious, and this lemon curd mousse recipe is just that. I love the zingy zestiness of the lemons and the naughty creaminess of the mousse. The blueberries match perfectly with the lemon – add the crunch of a nut or coriander seed and you’ve got a quick, simple and delicious dessert.
Prep time: 15-20 minutes
Cook time: 15 minutes, plus cooling time
180g lemon juice
Zest of 2-3 lemons (add extra zest if you like your curd tangy!)
240g caster sugar
4 eggs plus 1 yolk
Blueberries and toasted almonds, or whichever fruit or nuts you like best
1 Place butter, sugar, lemon juice and zest into a saucepan over low heat and slowly melt together. In a separate bowl place the eggs and using a whisk or fork, break the eggs up.
2 When the butter and sugar have melted, add the eggs to the saucepan whisking vigorously to ensure the egg doesn’t scramble.
3 Continue to cook over low heat. Stir continuously with a spatula until the curd thickens and reaches 85C; this usually take roughly 8 minutes. If you don’t have a thermometer handy the curd will be ready when it is the consistency of thickened cream.
4 Remove from heat, strain through a sieve and place into bowl. Cover with clingfilm being sure to cover the surface of the curd to ensure a skin doesn’t form. Place in fridge and allow to cool for about 2 hours, or until completely cold. Placing the curd in a shallow dish will help speed up the process, as will placing the bowl over ice.
5 To make the mousse, whip the cream to stiff peaks, then gently fold in half of the lemon curd mixture. Place in fridge until ready to serve.
6 To serve, use a glass or jam jar. Place a spoonful of curd in the bottom of each glass, then add two spoonfuls of mousse. Top with whichever fruit you like best, personally I think blueberries taste delicious with a little bit of toasted coriander seeds and almonds. Yum!