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Lemon Mousse The recipe requires two subcomponents to be produced before combining into the final desert. I suggest you make the Lemon Curd and let it cool while you make the sirop a' trente. Then assemble per the final recipe. This isn't a difficult recipe, but it does take a bit of time - perhaps 1 hour from start to refrigerator. This recipe comes from Mastering the Art of French Pastry by Bruce Healy & Paul Bugat -- a wonderful book! Enjoy...
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LEMON CURD
Ingredients:
1/4 cup lemon
juice
2 large eggs
3/4 cup sugar
3 ounces butter, softened
Directions:
1. Combine the lemon juice with the eggs and sugar in a 1
quart saucepan. Mix well by beating with a wire
whisk.
2. Place the saucepan over medium heat and, stirring constantly with a wooden spoon, bring the mixture to a simmer. Reduce the heat to very low and continue cooking, stirring constantly, until the mixture coats the spoon heavily. Do not boil or the custard will curdle.
3. Remove from heat and stir in softened butter, one tablespoon at a time.
4. Let the lemon curd cool to room temperature.
SIROP A' TRENTE
Ingredients:
1/2 cup
sugar
1/4 cup water
Directions:
1. Combine the sugar and water in a saucepan and bring to a
boil, stirring occasionally to dissolve all the
sugar.
2. Allow the syrup to cool.
This will make slightly more syrup than is required by the dessert.
FINAL ASSEMBLY
Ingredients:
3 tablespoons
strained fresh lemon juice
3 tablespoons sirop a' trente
1 1/2 teaspoons unflavored gelatin
1 1/4 cup heavy cream
Lemon curd
Directions:
1. Chill the bowl and whisk or beater you will use to whip
the cream.
2. Combine the gelatin with the lemon juice and sirop a' trente in a small saucepan and, stirring constantly, warm it over low heat until the gelatin disolves. Remove from heat and add to the lemon curd. Mix throughly.
3. Whip the cream until light and thick and it holds medium-firm peaks
4. Fold 1/3 of the whipped cream into the lemon curd/gelatin mixture. Now gently fold in the remaining whipped cream.
5. Divide into four dessert glasses, cover and refrigerate a couple of hours before serving.
6. Top with whipped cream, and garnish.
Serves 4.