3/4 cup fresh lemon juice
zest of 1 large lemon
6 large egg yolks
2 large whole eggs
1 cup sugar
1 envelope (1 T.) Knox gelatin
2 T. cold water
6 egg whites, beaten until stiff peaks form
1 1/2 cups heavy cream, whipped until thick
2 pints fresh blueberries
2 T. sugar
In a medium stainless steel mixing bowl or in a double boiler pan, beat the lemon juice, lemon zest, egg yolks, whole eggs and sugar until well combined. Place the bowl over a pan of simmering water over low heat, making sure the bottom of the bowl DOES NOT touch the water. Whisk the mixture for 5-8 minutes constantly until thickened to the consistency of pudding.(This is called “lemon curd”). Remove from heat. Dissolve the gelatin in the 2 tablespoons cold water and whisk into hot lemon mixture. Set aside until cooled to room temperature, whisking occasionally.
Have the beaten egg whites and the whipped heavy cream ready in separate bowls. Mix the berries and sugar in a small bowl.
Pour the lemon mixture into a large mixing bowl. Fold in the egg whites, then fold in the whipped heavy cream until light and fluffy. DO NOT over mix. Place 1/2 of the mousse in a glass bowl, top wiht 1/2 of the blueberries, add the remaining mousse and more berries. Refrigerate at least 1 hour before serving (can be made a day ahead, also). Serve with fresh mint springs on top for garnish. Serves 6-8.
Note: You can also make this in individual sorbet glasses or decorative goblets.