Lemon Mousse With Blueberry Sauce

Although it sounds like a bit of trouble, it actually isn't, and can actually be made in about 45 minutes. it takes about 2 hours to chill, which i have not included in the prep time. but, if serving for guests or a special occasion, simply make it in the morning and forget about it until time to serve.

Steps

Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan.

Let stand 5 minutes to let gelatin soften.

Heat over very low heat just until gelatin dissolves completely.

Then let cool completely.

Beat egg yolks in bowl until thick.

Gradually beat in 1 / 3 cup sugar and continue to beat until very thick and very pale.

Beat in vanilla and cooled gelatin mixture.

Beat egg whites in another bowl until foamy.

Gradually beat in 2 t.

Sugar and continue to beat until stiff peaks form.

Whip cream until soft peaks form.

Using rubber spatula , gently fold cream into the egg yolks , then fold in egg whites.

Transfer to large serving bowl.

Refrigerate covered at least 2 hours but no longer than 24 hours.

Meanwhile , make blueberry sauce.

Combine blueberries , the zest and juice of 1 lemon , and 5 t.

Sugar in a medium saucepan.

Heat to boiling over medium heat , stirring occasionally.

Reduce heat and boil gently until juice is slightly thickened and syrupy , 10-15 min.

Ingredients

unflavored gelatin, lemons, juice and zest of, eggs, sugar, vanilla extract, heavy cream, fresh blueberries