lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, June 1, 2009

Lemon Mousse

Last summer I had a citrus themed dinner party. Everything was well received, except for the lemon mousse, you either love it or hate it. People cried foul because of its tartness (even though I topped it with sweetened whipped cream) or had texture issues with it. It is still one of my favorite desserts and the naysayers don't know what they are missing. I just made it plain topped with fresh raspberries. I have a feeling I will be enjoying all four servings myself, which is fine by me.

Lemon Mousse

3/4 cup Lemon Curd (recipe follows)
1/2 cup heavy cream, whipped

Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Serve with fresh berries of your choosing.

Lemon Curd

3 large egg yolks + 1 egg
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice, (2 lemons)
½ cup sugar
4 tablespoons unsalted butter, cold and cut into pieces

Combine eggs, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.
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