Lemon Yogurt Mousse with Blueberry Sauce

A ramekin of creamy dessert topped with a blueberry and lemon twist sits on a white plate. A spoonful of the dessert, showing a layer of berry filling, rests beside it. Fresh blueberries are in the background.

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Lemon Yogurt Mousse with Blueberry Sauce

This refreshing dessert has a delicate and airy lemon mousse that is dressed up with a bright and flavorful blueberry sauce. It is perfect to enjoy on a warm Summer day!

Prep Time15

Cook Time15

Refrigeration Time6

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: Blueberry, Gelatin, Greek yogurt, Lemon, Make-ahead

Servings:

Author: Nicole

Equipment

Ingredients

For the Blueberry Sauce

¾ cup (3 ¾ ounces) fresh blueberries, plus extra for garnish
2 tablespoons granulated sugar
2 tablespoons water
¼ teaspoon lemon zest
Pinch of Kosher salt

For the Mousse

¾ teaspoon unflavored gelatin
3 tablespoons water
½ cup Greek Yogurt whole or 2%
¼ cup heavy cream
1 ½ teaspoon lemon zest about ½ a lemon, plus extra for garnish
3 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
⅛ teaspoon Kosher salt
3 extra-large egg whites
¼ teaspoon cream of tartar
6 tablespoons (2 ⅔ ounces) granulated sugar

Instructions

For the Blueberry Sauce

In a medium saucepan over medium heat, bring blueberries, sugar, water, zest and salt to a simmer; stirring occasionally. Cook until sugar is dissolved and blueberries are heated through, 2-4 minutes. Transfer mixture to a blender and purée until smooth, about 20 seconds. Strain purée through a fine-mesh strainer, pressing on solids (you should have about ½ cup). Spoon sauce evenly into six (4 ounce) ramekins and refrigerate until chilled, about 20 minutes.

For the Mousse

Meanwhile, sprinkle gelatin over water in a small bowl and let sit until gelatin softens, about 5 minutes. In a separate bowl, whisk yogurt, cream, lemon zest, lemon juice, vanilla and salt until smooth; set aside.
In the bowl of a stand mixer, whisk together egg whites, cream of tartar and sugar. Set bowl over a medium size pot of barely simmering water, making sure that the water does not touch the bottom of the bowl. Heat mixture, whisking constantly, until it has tripled in size and registers about 160°F, about 5-10 minutes.
Off heat, quickly whisk in the softened gelatin until melted. Using stand mixer fitted with the whisk attachment, whip warm mixture on medium-high speed until stiff peaks form, about 4-6 minutes. Add yogurt mixture and continue to whip until just combined, about 30-60 seconds.
Divide mousse evenly among chilled ramekins with blueberry sauce, cover tightly with plastic wrap, and refrigerate until chilled and set, about 6-8 hours or overnight. Garnish with blueberries and lemon zest. Serve chilled. Enjoy!

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