Lemon Mousse with Blackberries and Raspberry Coulis
- 1 1/2 cups halved blackberries
- 3/4 cup whipped cream
- 6 sprigs fresh mint
- 1/2 cup lemon juice
- 1 cup sugar
- 4 egg yolks
- 1 egg
- 6 tablespoons butter, diced
- 3/4 cup heavy cream, whipped
- 1 pint raspberries
- 3 to 4 tablespoons sugar
- 1 recipe Lemon Mousse, recipe follows
- 3/4 cup Raspberry Coulis, recipe follows
- Place 1/3 cup of the mousse in each of 6 champagne flutes or other stemmed glasses.
- Place 1/4 cup of the blackberries on top of the mousse in each glass.
- Drizzle 2 tablespoons of the Raspberry Coulis over the blackberries and place a 2-tablespoon dollop of whipped cream in the glass over the Raspberry Coulis.
- Garnish with a sprig of mint and serve.
- 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.
- 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.
blackberries, whipped cream, mint, lemon juice, sugar, egg yolks, egg, butter, heavy cream, raspberries, sugar
Taken from www.foodnetwork.com/recipes/emeril-lagasse/lemon-mousse-with-blackberries-and-raspberry-coulis-recipe.html (may not work)