Cream Puffs with Lemon Mousse and Blueberry sauce
Martha Stewart

1 recipe Cream Puff dough

For the blueberry sauce
2 cups (1 pint) blueberries
1/4 cup water
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt

For the lemon mousse
3/4 cup Lemon Curd
1/2 cup heavy cream, whipped

Follow the recipe for cream puffs and make 10 large puffs. Let cool on a wire rack.

Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.

Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.

Makes 10