Experimental lemon 'mousse' with blueberry sauce

Let's say you're at your beloved friends house... it's Saturday night and you want to make something yummy for dessert... Like this...

Now let's say you love mousse but you don't really feel like using raw eggs... Well then you experiment... and by that I mean you find a suitable substitute for the egg whites. Its name is... jello + whipped cream...

Alright, at this point you're like... what the heck, is this a mousse? really? Well I don't know what it is... it's a fluffy concoction that contains lemon and has a mousse-like texture.  To make it even better... it has a swirl of blueberry sauce... and some fresh strawberries on top... so who cares about labels!

Now the recipe...

For the 'mousse'

1 pint heavy whipping cream
2 tablespoons of lemon jello*
1/2 cup water
Juice of 3 lemons
Zest of 1 lemon
4 tablespoons of sugar

For the blueberry sauce

1 bag of blueberries (about 1 pound)
4 tablespoons of sugar

*The store didn´t have regular jello but you can totally go for that one if you want.


In a bowl, mix the 1/2 water and the 2 tablespoons of jello. Heat it in the microwave for about 1 min and stir to dissolve the jello powder. Add the lemon juice and zest. Let it cool outside or in the fridge. Just make sure it's not warm when you proceed to the following step.

With a hand mixer, whip up the heavy cream half way, then add the sugar. When the peaks are almost stiff add the lemon + jello mixture slowly while mixing. You want the liquid to be cold or at room temperature so it doesn´t deflate the cream. When stiff peaks form, transfer the mix to a pan, bowl or whatever you want and put it in the fridge.

Now if you put it just in the fridge, it'll take about 4 hrs to set (setting time for the jello). If you're in a rush, like I was, stick it in the freezer for about an hour and then transfer to the fridge. It'll be ready in about 2 hrs.

Did you forget about the blueberry sauce? Don't! It's seriously yummy and adds a sweet hint to the tart mousse.

Put the blueberries and the 4 tablespoons of sugar in a pan and cook over low heat until the blueberries burst and look tender. I mashed a few with a masher so they would release the juice, making a syrup. If you'd like a more liquid mixture, reduce the cooking time. For a thicker sauce just let more water evaporate. Put it in a serving jar and cool in the fridge until ready to serve.

And you'll get these beautiful blueberry sauce drops in your mousse...

Experiment #1 = success! Yum!