Blueberry Lemon Mousse with Ginger Snaps
 
Prep time
Cook time
Total time
 
Light and refreshing, this perfect June treat makes blueberries shine in their sweetness helped by their very best friend, the lemon.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 15
Ingredients
  • 2 pints fresh blueberries
  • zest of one lemon
  • juice of one lemon, divided
  • 8 tbsp sugar, divided
  • 4 egg whites
  • 4 pints chilled heavy cream
  • ¾ package of gingersnaps
Instructions
  1. Rinse the blueberries and place 1½ pints along with the lemon zest, half of the lemon juice and 4 tbsps. of sugar in a heavy sauce pan. Bring to a rolling boil and let it boil for 5 minutes. Reduce heat, cover and let simmer for 45 mins. Remove from burner and let cool.
  2. Strain the blueberry sauce through a strainer or a fine colander. Place the strained sauce in the refrigerator to chill for at least an hour.
  3. Whip the 4 egg whites with an eletric mixer to dry, stiff peaks. This should take 5-7 minutes and the egg whites should form a peak when the beaters are removed. The peaks should not be too shiny or fall over in a curve at the top. The peak should be straight up. This is important as we are adding liquid with the blueberry sauce and lemon juice. Too much liquid and too soft peaks equals a runny mousse.
  4. Whip the chilled heavy cream and 4 tbsps. of sugar to stiff peaks. Careful not to turn this to butter. When the cream holds peaks, it is ready.
  5. Mix the blueberry sauce and the other half of lemon juice into the whipped cream.
  6. Fold half the egg whites at a time into the blueberry cream. Careful with folding as the egg whites add the lightness to the mousse.
  7. Pulse 20-30 gingersnaps in a food processor to uniform crumbs.
  8. Spoon layers of gingersnap crumbs and mousse in glasses ending with a sprinkle of crumbs on top of the mousse. Garnish with extra gingersnaps and blueberries. These are generous servings.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=299