Barefoot Contessa's Fresh Lemon Mousse Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 T. sugar
2 tsp. grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream:
1 cup cold heavy cream
1 T. sugar
1/2 tsp. pure vanilla extract
Sliced lemon, for garnish
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Directions: |
Directions:In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes, until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled. (*see notes)
Place the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 T. sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixture fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd and pour into a 7-inch diameter, 3-inch deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
Sweetened Whipped Cream:
Place the cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed and then high speed until the cream just forms stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
Pipe the whipped cream in swirls around outside edge of souffle dish. Place the sliced lemon quarters evenly spaced in whipped cream swirls for garnish. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Personal
Notes: |
Personal
Notes: © 2008 Barefoot Contessa, Back to Basics
Hint: To chill down lemon mousse quickly place bowl in bowl of ice water in the sink, stirring occasionally to cool down entire pudding mixture. Once product is well chilled, fold the beaten egg whites into the lemon mixture and proceed with balance of directions.
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