Lemon Blueberry Mousse Cups

Share Recipe


This recipe brings sunshine to your dessert table with delightful Lemon Blueberry Mousse Cups! Perfect for a party or a light and satisfying treat, these individual portions are sure to impress.


  • 1/2 cup juice from lemons, about 6 large lemons
  • 1/2 cup granulated sugar
  • 10g gelatin, unflavored
  • 1/2 cup California Giant Blueberries
  • 2/3 cup heavy whipping cream
  • Pinch of sea salt
  • Top with blueberries and edible flowers


      • Cut the lemons in half lengthwise and scoop out the entire flesh. To do this, you’ll want to run your knife along the pitch and then scoop the flesh out.
      • Then juice/squeeze the flesh until you get all the juice out. Set aside.
      • Now ‘bloom’ the gelatin by adding the powder in a small glass of 1/4 cup water and wait for it to absorb and take on a gel like texture - about 10 minutes. Set aside.
      • Pour the lemon juice into a blender with the blueberries and blend until combined. Pour this mixture into a saucepan on medium heat with the gelatin mixture and sugar. Stir until smooth and combined.
      • Remove from the heat and pour in the whipping cream, and mix together.
      • Pour this mixture into the lemon halves evenly and let it set in the fridge for at least an hour.
      • When ready to serve, top with extra blueberries and edible flowers. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!