11 July 2010

Oh Luscious Lemon

How do I love thee, let me count the ways ...

... juiced and cooked, into a jar of homemade Lemon Curd:

... squeezed and drizzled, in a Strawberry Lemon Trifle:

... chilled and whipped, into a cup of lovely Lemon Mousse:

A sweet revenge for every lemon that I have been given lately.

Specifically, in this World Cup Season.

U.S., Portugal, Brazil, Germany.  Refereeing lemons, own-goal lemons, and the lemon that is Cristiano Ronaldo. I don't mind you saying, I'm a sour loser.

Well you know what they say, when life gives you lemons, make a lemon ... treat? No? Doesn't work for you?

Yeah I know. There's nothing more I'd like right now than a vigorously lemoned deep-fried octopus.  This Octopus, in particular.

But for now we'll just have to behave and stick to the Lemon Mousse, okay?

Recipe for Luscious Lemon Mousse Cups
A deliciously smooth and uplifting dessert.  Full of fresh, tangy, lemony zing, this is a joy in hot weather, and refreshingly light after a heavy meal. 

Makes 10 - 12 cups

1.5 cups shortbread cookie/digestives crumbs
40 grams unsalted butter, melted

Mix cookie crumbs with melted butter and spread evenly on base of cups. Chill in refrigerator until firm.

(adapted from Bon Appetit, Apr 2005) 
1 recipe Lemon Curd 
2.5 tablespoons water
2 teaspoons unflavored gelatin powder
3 large egg whites
3/8 tsp cream of tartar
85g sugar
3/4 cup chilled heavy whipping cream
Lemon slices (garnish)

Pour 2.5 tablespoons of water into small bowl. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.

Meanwhile, place 7/8 cup of lemon curd in large bowl. Stir 3/8 cup curd in another small saucepan over medium-low heat until very warm. 

Microwave gelatin mixture on medium-high setting until dissolved and liquid is clear (do not let boil). Whisk warm gelatin mixture into 3/8 cup of warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. 

Using electric mixer, beat egg whites in medium bowl until frothy, then add cream of tartar. Continue beating until soft peaks form. Gradually add sugar, beating until whites are stiff, thick and glossy, and swish very slightly in the bowl. Fold whites into curd mixture in 3 additions. Whip cream in another medium bowl until stiff peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust in each cup.  Cover and chill mousse cups for at least 2 hours. Top with reserved curd and chill for at least another 3 hours. Garnish with lemon slices and serve. 



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