Blueberries Topped With Lemon Mousse Recipe

Servings: 6 Beat the egg yolks with the sugar until thick and light colored.

Beat in the lemon juice and lemon zest, and place the pan over low heat.

Heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon.

Remove from the heat.

Beat in the Grand Marnier, and chill until cold.

Chill a mixing bowl and electric mixer beater in the freezer.

Beat the cream until stiff peaks form, and then fold the whipped cream into the custard mixture.

Chill for up to 3 hours before serving.

To serve, divide the berries into small bowls and top with a serving of the mousse.

Note: Don't whip cream and fold mixture longer then three hours in advance of serving.