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Ingredientes
- 1 quart. fresh blueberries
- 1 c. sugar
- 5 Large eggs, separated
- Juice of 2 lg. lemons
- 1 c. heavy cream, whipped stiff
- 2 teaspoon lemon zest, grated
Direcciones
- Wash blueberries and remove their stems. Pour berries into a glass serving bowl and sprinkle with 1/2 c. sugar. In the top of a stainless steel or possibly enamel double boiler (do not use aluminum; it affects the flavor and color of the mousse) beat the egg yolks with the rest of the sugar till the mix becomes a light lemon color. Add in the lemon juice and cook the mix over simmering water, whisking constantly, till it heavily coats a spoon. Don't let it come to a boil. Immediately remove from the heat and cold. Beat the egg whites till they are stiff but not dry and fold them gently in the cooled lemon mix. Our mousse over blueberries and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 310 | |
| Calories from Fat 104 | 34% |
| Total Fat 11.79g | 15% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 66mg | 3% |
| Potassium 144mg | 4% |
| Total Carbs 47.89g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 43.01g | 29% |
| Protein 6.28g | 10% |
