If I have a favorite season in Maine, this may be it. For a very few weeks blueberries are in, and there’s nothing like wild Maine blueberries that burst in your mouth with sweetness. Believe me when I tell you they are a world apart from the ones you buy in the grocery.
but not far behind are blueberry muffins oozing with goodness.
As of yesterday, however, there is something new to rave about, blueberry mousse, an easy to make dessert that is a scrumptious blend of lemon curd, cream and blueberries. Though I’d like to keep it a secret, I’m feeling generous today and will share the recipe.
For the lemon curd, combine 1 c. sugar, 1-1 1/2 T. lemon zest, 3 eggs and a pinch of salt in a sauce pan. With heat on medium, add 1 stick of butter and 1/2 c. lemon juice. When the mixture comes to a boil, lower the heat and stir constantly until it coats the back of a spoon. This takes about 5-10 minutes. Remove from the heat, cool to room temperature and place in the refrigerator for at least 1 hour. Makes about 1 1/2 cups.
Whip 1 c. cream until soft peaks form. Fold 1/2 c. of lemon curd into the whipped cream, then gently fold in remaining lemon curd and 1 1/2 c. fresh blueberries. Spoon into individual serving dishes and refrigerate for at least 4 hours. At serving time, top it with mint leaves.
That’s all there is to it. Should you want to make the recipe even simpler, use bought lemon curd. Stonewall Kitchen has a very good one. I think the mousse would also be wonderful with raspberries or strawberries or maybe a combination of berries. Now, that’s got me thinking about what’s next!