Blackberry Lemon Mousse

Blackberries are in season. And they are awesome. Even with all of the rain we've had over the summer, you can find some killer blackberries. I picked up a carton at the farmer's market a few weeks ago and needed something to do with them (besides eat them all out of the bowl!). 

I thought they would be perfect with my go-to lemon mousse recipe. Adapted from Martha Stewart, this version is slightly less lemony to complement the blackberries. This is a great dessert to impress your friends. You don't have to tell them how easy it was ;)

What You'll Need:

4 eggs

2/3 cup sugar

1/2 cup fresh lemon juice (2 lemons)

1 cup heavy cream

What to Do:

Heat the eggs, sugar and lemon juice over medium-low heat for a few minutes, stirring constantly. Turn the heat up to medium and cook until the mixture coats the back of a spoon, about five minutes. Stir the whole time or you might scramble your eggs! Strain the mixture through a sieve, pressing it through with a spatula.

Pour the mixture in a bowl and place plastic wrap directly on the surface. Chill for at least an hour. Meanwhile, whip cream until soft peaks form. Fold whipped cream into the lemon mixture and chill at least 30 minutes. Top with fresh whole and macerated blackberries. Garnish with basil if you like and dig in!