Sunday, May 9, 2010

Lemon Mousse with Raspberry Coulis

In honor of the Mother's Day I am posting a recipe for this fabulous dessert. I had hoped to post it earlier in the week, but true to life of a busy mom, I ran out of time.

This lemon mouse is going to be my new "go to" dessert for dinner parties and special occasions. It's sweet, creamy and decadent - what else can you ask for in a dessert. I originally made it for a pre-Easter celebration and it was the perfect compliment to a rather heavy meal.

The recipe is fairly simple to make. There are several steps involved, but nothing too time consuming, and you can prepare most of it ahead of time and assemble everything just prior to serving.

Happy Mother's Day to all the mamas. I hope your day was filled with love, happiness, and fabulous food!

Lemon Mousse with Raspberry Coulis
Adapted from Emeril Lagasse via
Serves 4


* 1/2 cup lemon juice
* 4 egg yolks
* 1 egg
* 6 tablespoons butter, diced
* 3/4 cup heavy cream, whipped
* 1 pint raspberries
* 3 to 4 tablespoons sugar
* 1/4 cup halved blackberries
* 3/4 cup whipped cream
* fresh mint
* 3/4 cup whipped cream
* fresh mint sprigs


For mousse:

In a large, heavy bottomed stainless steel saucepan combine the lemon juice, sugar, egg yolks, egg, and butter. Over medium-high heat, whisk the mixture constantly until thickened. Strain it through a fine mesh sieve into a bowl set over ice and chill, stirring occasionally, until slightly thickened. Fold in the whipped cream, wrap with plastic wrap and chill until ready to use.

For raspberry coulis:

Place the raspberries and sugar in the bowl of a food processor and puree until smooth, about 1 1/2 minutes. Remove from the processor and strain through a fine-mesh sieve into a clean nonreactive mixing bowl. Use immediately or refrigerate in a well sealed container until ready to use. Will keep for 2 days.

To serve:

Place 1/2 cup (or more) of the mousse in 4 stemmed glasses. Drizzle 2 tablespoons of the Raspberry Coulis over the mouse. Place a generous dollop of whipped cream on top. Garnish with blackberries and sprigs of mint and serve.

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