Frozen Lemon Mousse with Blueberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Crumbled amaretti add great crunch and nice almond flavor to this layered dessert. Ingredients:
3 large eggs |
3 large egg yolks |
3/4 cup fresh lemon juice |
1/2 cup sugar plus 5 tablespoons sugar |
1/4 cup (1/2 stick) unsalted butter, diced |
4 teaspoons grated lemon peel |
1 cup chilled whipping cream |
1 cup crumbled amaretti cookies (italian macaroons; about 24) |
4 1/2-pint baskets blueberries |
Directions:
1. Line 9 1/4x5 1/4x2 3/4-inch loaf pan with plastic wrap, leaving long overhang. Whisk 3 whole eggs and 3 egg yolks in medium bowl to blend. Combine 1/2 cup lemon juice, 1/2 cup sugar, and butter in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Gradually whisk warm lemon mixture into eggs; return to saucepan. Stir over medium heat until custard thickens, about 3 minutes (do not boil). Transfer to large bowl; whisk in 3 teaspoons lemon peel. Chill lemon custard until cold, about 30 minutes.
2. Beat whipping cream in medium bowl until peaks form. Fold whipped cream into lemon custard in 2 additions. Spread 1/4 of lemon mousse (about 1 1/2 cups) over bottom of prepared pan. Sprinkle with 1/4 cup cookie crumbs. Repeat layering with lemon mousse and crumbs 2 more times. Top with remaining 1/4 of lemon mousse. Sprinkle with remaining 1/4 cup crumbs. Fold plastic-wrap overhang over dessert to cover completely. Freeze dessert until solid, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)
3. Mix 1/4 cup lemon juice, 5 tablespoons sugar, and 1 teaspoon lemon peel in medium bowl. Mix in two 1/2-pint baskets berries. Let stand until sugar dissolves, stirring often, about 1 hour; puree mixture in blender. Strain into another medium bowl. Mix in remaining berries. Cover sauce; chill up to 1 day.
4. Uncover lemon mousse. Turn out onto platter. Peel off plastic. Slice and serve with blueberry sauce.
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