Berries in lemon mousse make
a sweet-tart warm-weather dessert

Even though it feels like summer is winding down, there is still plenty of the season to enjoy. As I write this I look outside to a beautiful morning filled with sunlight and the promise of another day of 80-degree weather. I have noticed all the wonderful lemonade stands that have popped up in the neighborhood through the heat wave. We stopped the other day while on a bike ride through the Village and sipped a refreshing lemonade from a stand run by a young entrepreneur and his brother.

Nothing says summer like lemonade, and nothing goes with lemon like summer fruits. Berries in particular are plentiful this time of year and are not expensive, even in the grocery store.

There is something particular wonderful about the way blueberries and lemon go together. This dessert is fresh and delicious, easy to prepare and doesn’t require an oven for those hot days. I like to make this with blueberries but you can use any combination of berries that you prefer.

Lemon Mousse with Fresh Berries

½ cup sugar
½ cup freshly squeezed lemon juice
3 large egg yolks
1 large egg
4 teaspoons lemon zest
2 cups total of your favorite berries; a mixture is fine
1 cup whipping cream
Mint sprig for garnish

Combine sugar, lemon juice, egg yolks and whole egg, and grated lemon zest in large metal bowl. Set bowl over a saucepan of simmering water (do not allow to touch water). Whisk mixture until it thickens and thermometer inserted reaches 160 degrees. This takes about 5-6 minutes; make sure to keep whisking so that it does not become lumpy. Remove from heat and set aside to cool or transfer to another bowl. Wash or otherwise prepare berries.

Using an electric mixer, whip the cream into stiff peaks. Fold cream into lemon curd and keep folding gently until combined. Divide berries into dessert bowls, reserving some for topping. Spoon mousse over the berries and top with remaining berries and a mint sprig.

Jackie is a personal chef, and welcomes comments or questions. You may reach her via email.

More Chef Jackie recipes:

Corn, tomato and shrimp salad with lime dressing

Tomato and bacon pie

Green salad with roasted beets

Watermelon gazpacho

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