Lemon Mousse with Berry Puree: Difference between revisions
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[[Category:Boysenberries]] | |||
Revision as of 16:06, 4 February 2019
| Summary | |
|---|---|
| Prep time | 1 hr |
| Cook time | 5-10 min + chilling time |
| Source | |
| Yield / serves | 4-6 servings |
| Rating | Yummy! |
Ingredients
- 3/4 c plus 6 T sugar, divided
- 4 large eggs
- 4 large egg yolks
- 1 c fresh lemon juice
- 1/2 c plus 2 T unsalted butter, divided
- 3/4 c frozen berries, thawed and drained
- 1 3/4 c chilled whipping cream
- fresh berries for garnish (optional)
Preparation
Whisk 3/4 c plus 2 T sugar, eggs and yolks in medium stainless steel bowl to blend. Bring lemon juice and butter to a boil in a heavy, small saucepan. Gradually whisk hot lemon mixture into egg mixture. Set the bowl over a saucepan of simmering water (do not allow the bottom to touch the water). Stir until thickened and temp reaches 160; about 4 minutes. Transfer curd to a small bowl. Press plastic wrap onto the surface; refrigerate until cold.
Puree berries and 4 T sugar. Strain; discard the seeds. Chill.
Beat cream in a large bowl until soft peaks form. Reserve 3/4 c whipped cream. Fold 1 cup curd into the remaining whipped cream to make the mousse; reserve the remaining curd. Spoon mousse into pastry bag with large plain tip.
Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses. Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd. Repeat layering with mousse and curd. Top with reserved whipped cream. (Can be made 8 hours ahead. Cover and refrigerate.) Garnish with fresh berries, if desired.
