I am catering a baby shower next Thursday, for a baby boy and mom. The mother has requested a blueberry parfait for dessert, with "It's a Boy" picks. I am thinking about layering lemon mousse with blueberries stewed in maple syrup, but the only times I have made lemon mousse have been at home about an hour before serving. My usual recipe is about half lemon curd half whipped cream.
I would like to assemble these parfaits the night before, about 18 hours before service. Will the mousse hold? Is there another mousse method that would be more stable? Anybody have a better idea?
Sorry to have another question, without being around to answer many. Since the gala I have been back to back jobs - easy ones, but tiring in number. I really want to make this mom happy; the pregnancy was a very special surprise and the sister in law hostess is a dear.