Lemon Mousse with Berry Puree

Summary
Prep time	1 hr
Cook time	5-10 min + chilling time
Source
Yield / serves	4-6 servings
Rating	Yummy!

Ingredients

• 3/4 c plus 6 T sugar, divided
• 4 large eggs
• 4 large egg yolks
• 1 c fresh lemon juice
• 1/2 c plus 2 T unsalted butter
• 3/4 c frozen berries, thawed and drained
• 1 3/4 c chilled whipping cream
• fresh berries for garnish (optional)

Preparation

Whisk 3/4 c plus 2 T sugar, eggs and yolks in medium stainless steel bowl to blend. Bring lemon juice and butter to a boil in a heavy, small saucepan. Gradually whisk hot lemon mixture into egg mixture. Set the bowl over a saucepan of simmering water (do not allow the bottom to touch the water). Stir until thickened and temp reaches 160; about 4 minutes. Transfer curd to a small bowl. Press plastic wrap onto the surface; refrigerate until cold.

Puree berries and 4 T sugar. Strain; discard the seeds. Chill.

Beat cream in a large bowl until soft peaks form. Reserve 3/4 c whipped cream. Fold 1 cup curd into the remaining whipped cream to make the mousse; reserve the remaining curd. Spoon mousse into pastry bag with large plain tip.

Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses. Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd. Repeat layering with mousse and curd. Top with reserved whipped cream. (Can be made 8 hours ahead. Cover and refrigerate.) Garnish with fresh berries, if desired.