I’ve been on a big berry kick this summer…I just can’t get enough! I had some homemade lemon curd in the freezer from my mom that I’d been meaning to use, which is why this extremely easy dessert came to life. It’s layered with lemon curd, lemon mousse and homemade whipped ream (which I over-whipped and the perfectionist in me is cringing), then topped with fresh berries. So, so easy and delicious!
Happy belated Mother’s Day to the much appreciated mothers out there. My family and I celebrated my mom yesterday with a delicious brunch at Opah, followed by a relaxing day at home. Our original plan was to have my brother and I cook a gourmet dinner, but unfortunately, my other brother had to work. However, I was still able to bake a little something for my mom.
Since she loves citrus desserts, and didn’t want to eat anything too heavy, I decided on this strawberry and blueberry-topped lime mousse tart. I found the recipe on Epicurious, and made a few minor alterations.
The slightly salty shell from the crushed, toasted almonds worked perfectly with the refreshing tart filling from the lime juice and zest. The variation of textures was also pleasant–a buttery and crumbly crust, silky mousse layer and succulent and tender strawberries and blueberries.
My mom approved. :)
Whenever I’m bored, I often find myself flipping through cooking magazines or browsing the Internet for new and delicious recipes. My mom bought me two magazines filled with recipes ranging from gourmet desserts to simple appetizers.
I wanted to make this lemon yogurt mousse with blueberry sauce the instant I saw the picture and read the recipe in The Best of America’s Test Kitchen magazine.
The dessert turned out exactly as I’d hoped, with a deliciously light and fluffy texture and flavor. The subtle tartness of the lemon and Greek yogurt juxtaposed the sweet bottom layer of the blueberry sauce. It’s a spectacular dessert that doesn’t require consuming hundreds of calories just to satisfy a sweet tooth.
