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Frozen Lemon Mousse with Blueberries
- 8 egg yolks
- 1 cup (8 oz/250 g) sugar
- 2/3 cup (5 fl oz/160 ml) fresh lemon juice
- 1/4 cup (2 fl oz/60 ml) light corn syrup
- 2 teaspoons grated lemon zest
- 2 cups (16 fl oz/500 ml) cold heavy (double) cream
- 1/2 cup (5 oz/155 g) seedless raspberry jam
- 4 cups (1 lb/500 g) blueberries
- Fresh mint sprigs for garnish, optional
Directions:View on Epicurious
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