This creamy Instant Pot mousse dessert is made with a delightful pairing of lemon curd and yogurt and then topped with fresh berries and a hint of chocolate for a sweet and tart dessert.
You will need to plan ahead because the lemon curd needs to chill for 8 hours, but I think that’s a wonderful thing! Talk about getting some of my courses done ahead of time before guests start arriving. Now get this – it can be made ahead and kept in the fridge for up to 7 days or in the freezer for up to 2 months. You could even make a double batch now for one holiday and reserve some for the next! That only works for me though if I forget that it’s in the freezer. 😉
If you do forget to make the curd ahead of time, you can find a gourmet lemon curd at your favorite grocery or kitchen store and use that instead. Follow the remainder of the recipe for your scrumptious mousse dessert.
If you are feeling really ambitious and just love an excuse to use your Instant Pot, you can make both the lemon curd and the Greek yogurt in your Instant Pot. You can use the curd and yogurt for so many other things including a breakfast parfait with granola layers or mixed into your oatmeal.
Both the lemon curd and Greek yogurt are great items to keep in your refrigerator!
Instant Pot Lemon Mousse with Mixed Berries
You will need:
- Food processor
- Two 8-oz canning jars with two-piece lids
- Steam rack
- Eight 6-oz stemmed glasses or ramekins
- 1/2 cup sugar
- 3 tbsp unsalted butter
- 1 large egg
- 1 large egg yolk
- Grated zest of 1 lemon
- Juice of 2 lemons about 1/4 cup
- 3/4 cup plain Greek yogurt
- 1-1/2 cups heavy or whipping 35% cream
- Grated zest of 1 lemon
- 2 tsp freshly squeezed lemon juice optional
- Fresh mixed berries
- Cacao nibs optional
- Lemon Curd: In food processor, process sugar and butter for 2 minutes or until combined. With the motor running, add egg and egg yolk through the feed tube and process for 1 minute. Add lemon juice and pulse to combine. (The mixture will look slightly curdled.)
- Divide the curd mixture evenly between the jars, cover with the flat lids and twist on the screwbands until they just catch.
- Add 1 cup water to the inner pot and place the steam rack in the pot. Place the jars on the rack. Close and lock the lid and turn the steam release handle to Sealing. Cook on High for 10 minutes.
- When the timer beeps, press Cancel and let the pot stand, covered, for 10 minutes. After 10 minutes, turn the steam release handle to Venting and remove the lid. Remove the jars from the pot and open carefully. Divide lemon zest evenly between the jars, stirring well. Replace lids and let stand for 20 minutes or until cool. Refrigerate for 8 hours.
- Mousse: In a medium bowl, whisk together lemon curd and yogurt.
- In another bowl, using an electric mixer on high speed, beat cream until stiff peaks form.
- Fold whipped cream into curd mixture. Fold in lemon zest and lemon juice (if using). Divide mousse evenly among stemmed glasses, cover and freeze for at least 1 hour, until set, or for up to 2 days (if freezing for more than 1 hour, let thaw slightly in the refrigerator before serving).
- When ready to serve, let mousse stand at room temperature for 10 minutes. Garnish with berries and cacao nibs (if using).
* Use only jars and lids that are specifically made for canning; they will reduce the potential for breakage and will properly store your curd.
* The lemon curd can be made in advance and stored in the refrigerator for up to 7 days or in the freezer for up to 2 months.