Lemon Blueberry Mousse Cups
A zesty lemon and blueberry mousse dessert that comes together in less than 30 minutes!
Lemon Blueberry Mousse Cups!
Summer is *summering* with this one!
And I’m honestly not at all ready to let summer go - how is it nearly August?!
So in honor of savoring every last moment of this season, I present to you the cutest summer dessert *ever*…
Lemon Blueberry Mousse Cups!
I mean why make an ordinary mousse when you can serve it in a lemon?!
And these summer California Giant Blueberries are tugging at my heart strings, packing so much flavor and sweetness, making them the perfect fruit for this zesty treat.
I mean, lemon + blueberries is truly a match made in heaven
Enjoyyyyy!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Lemon Blueberry Mousse Cups:
Makes 6 cups
1/2 cup juice from lemons, about 6 large lemons
1/2 cup granulated sugar
10g gelatin, unflavored
1/2 cup California Giant Blueberries
2/3 cup heavy whipping cream
Pinch of sea salt
Top with blueberries and edible flowers
Cut the lemons in half lengthwise and scoop out the entire flesh. To do this, you’ll want to run your knife along the pitch and then scoop the flesh out.
Then juice/squeeze the flesh until you get all the juice out. Set aside.
Now ‘bloom’ the gelatin by adding the powder in a small glass of 1/4 cup water and wait for it to absorb and take on a gel like texture - about 10 minutes. Set aside.
Pour the lemon juice into a blender with the blueberries and blend until combined. Pour this mixture into a saucepan on medium heat with the gelatin mixture and sugar. Stir until smooth and combined.
Remove from the heat and pour in the whipping cream, and mix together.
Pour this mixture into the lemon halves evenly and let it set in the fridge for at least an hour.
When ready to serve, top with extra blueberries and edible flowers. Enjoy!
