Lemon and Blueberry Mousse
Recipe 717. Ready in about 35 minutes. Per serving: 445 Calories; 30.1g Fat; 40.6g Carbs; 5.4g Protein; 36.7g Sugars.
🍳 Cook: 15 min
Nutrition
445
Calories
5.4g
Protein
40.6g
Carbs
30.1g
Fat
Ingredients
| 1/2 cup | 120 ml | Fresh lemon juice |
| 1 tablespoon | 15 ml | Lemon zest, finely grated |
| 1 1/4 cups | 300 ml | Sugar |
| — | Mint leaves, for garnish | |
| 1 | Large egg yolk | |
| 1 pinch | Salt | |
| 2 teaspoons | 10 ml | Cornstarch |
| 3 | Eggs | |
| 1/4 cup | 60 ml | Heavy whipping cream |
| 6 tablespoons | 90 ml | Blueberries |
| 1 stick | Butter, softened |
Instructions
Beat the butter and sugar with an electric mixer. Gradually, add the eggs and yolks; mix until pale and smooth. Add the lemon juice and lemon zest; add salt and cornstarch; mix to combine well. Pour the mixture into four jars; cover your jars with the lids. Add 1 cup of water and a trivet to the Instant Pot. Lower the jars onto the trivet; secure the lid. Select "Manual" mode, High pressure and 15 minutes. Once cooking is complete, use a natural release for 15 minutes; carefully remove the lid. Serve well-chilled, garnished with heavy whipping cream, blueberries, and mint leaves. Bon appétit!