Jeanie Roland, chef/owner, Ella’s Food & Drink, Westerly, and author of Butter, Love & Cream
This is an easy semi-frozen mousse that can be enjoyed on its own or paired with a fresh fruit tart or pie.
Ingredients
- 2 cups fresh blueberries
- ½ cup plus 2 tablespoons granulated sugar, divided
- Grated zest and juice of ½ lemon
- 2 cups whipping cream
- 5 egg yolks
- ¼ cup Grand Marnier
- 3-inch piece of vanilla bean or 2 teaspoons vanilla extract
Instructions
Make this recipe 8 hours or a day ahead of time.
Spray 1 loaf pan with nonstick spray and line with plastic wrap so the wrap folds over the edges and drapes down the sides about 3 inches.
Place blueberries in a nonreactive bowl with 2 tablespoons granulated sugar, grated zest and lemon juice; mash lightly. Let sit at room temperature for 30 minutes.
Whip the cream until soft peaks form. Cover and place in refrigerator.
Next, add the egg yolks, ½ cup granulated sugar and Grand Marnier to a double boiler set over medium heat. Whisk until smooth, then add vanilla bean or extract. Continue to whisk until the mixture is thick and you can see lines created by the whisk. Remove from heat and cool.
Once cooled, remove the vanilla bean and fold eggs into blueberry mixture, then fold in the whipped cream, ⅓ at a time.
Spoon the mixture into the loaf pan, smooth the top and cover with plastic wrap.
Freeze until firm enough to slice and serve.
Serves 6.
