Lemon Mousse with Blueberry Compote

One of my favorite things to eat is dessert.  However, believe it or not, chocolate is not my favorite dessert.  I prefer buttery shortbread, homemade pies, or fruity tarts.  When my birthday came this year, I decided not to make a cake or pie, but to do something different and make a dessert that I loved but wouldn’t make every day.  So, I remembered a pie I had made last year for a dinner party:  Lemon Meringue Blueberry Pie.  I’m not a big fan of meringue, and when I made this pie, the crust cooked too long, so it wasn’t the best. However, the filling was absolutely amazing!  So, I decided to eliminate the meringue and crust and just serve up a sweet lemon mousse!  This is the perfect dessert to serve at any of your dinner parties during the warm months.  Hope you enjoy it as much as I did!

Lemon Mousse with Blueberry Compote
(Begin making this a day ahead)
Lemon Mousse
1 1/2 cups sugar
2 1/4 teaspoons cornstarch
3/4 cup lemon juice (fresh or bottled)
9 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2 inch cubes

1 cup chilled heavy whipping cream
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Blueberry Compote
1 1/2 cups fresh blueberries, divided
3 tablespoons sugar
1/2 teaspoon lemon juice (fresh or bottled)
Pinch of salt
Pinch of cinnamon
1 teaspoon all purpose flour

For Lemon Mousse:
Whisk sugar and cornstarch in heavy medium saucepan to blend.  Gradually add lemon juice, whisking until cornstarch dissolves.  Whisk in yolks.  Add butter. Cook over medium heat until curd thickens and boils, whisking constantly.  Transfer curd to medium bowl.  Press plastic wrap directly onto surface of curd.  Refrigerate at least 1 day (Can be prepared 5 days ahead. Keep chilled)*
Using electric mixer, beat whipping cream in medium bowl until peaks form.  Fold 1 1/2 cups lemon curd into whipped cream 1/4 cup at a time.  Chill lemon mousse at least 2 hours and up to 6 hours.

For Blueberry Compote:
Combine 3/4 cup blueberries, sugar, lemon juice, salt, and cinnamon in small saucepan.  Stir over medium heat until sugar dissolves, about 4 minutes.  Whisk in flour; cook 1 minute.  Remove from heat. Stir in remaining 3/4 cup blueberries.  Transfer compote to small bowl.  Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.  Keep compote refrigerated).


When ready to serve, dish serving size of mousse into small bowl.  Top with blueberry compote.  Enjoy!

*There will be a small amount of lemon curd left.  This is delicious a spoonful at a time, or pair it with one of your favorite scones.
Recipe adapted from Bon Appetit 2005