Frozen Lemon Mousse With Lemon CurdFrom luisascatering 5 years ago
- 2 teaspoons powdered gelatin shopping list
- 1/2 cup fresh lemon juice shopping list
- 3/4 cup sugar shopping list
- 3 large egg white shopping list
- 1 cup heavy cream shopping list
- 4 ounces mascarpone shopping list
- for the lemon curd: shopping list
- 3 large eggs shopping list
- 1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice) shopping list
- 1 tablespoon finely shredded lemon zest shopping list
- 3/4 cup granulated white sugar shopping list
- 4 tablespoons unsalted butter, at room temperature shopping list
- 6 small paper cups shopping list
How to make it
- for the lemon mousse:
- Sprinkle the gelatin over 1/4 cup lemon juice in a samll ramekin and allow it to soften.
- In the meantime, combine sugar and egg whites in double boiler and place it over simmering water. Whisk until the whites are hot and sugar is disolved, about 5 minutes. Remove from heat and whip with an electric mixer until cooled and fluffy, about 5 minutes.
- Set the ramekin in a pan of simmering water and stir until gelation dissolves. Pour the remaining 1/4 cup lemon juice into a medium bowl and whisk in the warm gelatin. Fold in the egg whites. Whip the cream to soft peaks, add the mascarpone and whip just until combined. Divide the mousee between 6 small paper cups See Photo. Cover and freeze until firm, at least 2 hours.
- For the lemon curd:
- In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week. Makes 1 1/2 cups Note: You can freeze the lemon curd and serve it like I did or you can use it as I had originally inteaded, as a sauce on the bottom of the mousse.
- To serve:
- Peel away paper from frozen lemon mousse and place each on a dessert plate. form 4 quinelles out of the frozen lemon curd and top each mousse. Garnish with a fresh mint and serve with a butter cookie, if desired.
The Cookluisascatering San Carlos, CA
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