Lemon-Blueberry Mousse

Prep time does not include refrigeration time.

Zest the lemon, divide zest in half and set aside in two separate stacks. Juice the lemon.

In the bowl of a stand mixer fitted with paddle attachment or a mixing bowl and hand mixer add heavy cream and run on high for several minutes until it thickens. Add confectioners’ sugar, lemon juice and half the lemon zest. Run mixer for 4 more minutes to combine. Put bowl in the refrigerator while you prepare blueberries.

In a small saucepan on medium high heat add blueberries, cold water and granulated sugar. Stir and heat to dissolve sugar. Allow the mixture to cook for 3-5 minutes stirring during cooking time. Remove from heat. Using an immersion blender (or regular blender) blend for a few minutes.

Pour blueberry mixture through a fine mesh sieve set over a bowl. Using a spoon or spatula stir mixture through. Discard residual stem or seeds, if any. Place the bowl of blueberry sauce into the refrigerator to cool.

When completely cooled (10 minutes) grab the bowls from the refrigerator and fold blueberry mixture into the lemon cream mixture. Stir to gently combine.

Divide lemon-blueberry mousse into two separate dessert cups and refrigerate 30 minutes before serving. Add remaining lemon zest to the top of each when serving. Enjoy!