A Lemon-y Summer dessert

29 Jul

Friends! I have such a wonderful recipe for you this week. Of course there’s a story with it. Earlier this month the Love Muffin and I took a cooking class. Okay, quick story. We found out that this great kitchen store (Eurostoves) offered cooking classes. It took us almost a year to finally get it together and book a class. They offer classes almost every day and even do corporate outings (show your boss who the real iron chef is!). It was super fun and I highly recommend it. You can check out all of the classes from Eurostoves in Beverly, MA here. The theme for our dinner was ‘Decadent Dinners’.

The recipes were everything rich you could imagine, duck, filet mignon, lobster, risotto – and those were just the main courses (I’m not even listing them all here people!). And that brings us to dessert. The chefs encouraged us all to make dishes that we weren’t comfortable with. I love making desserts but I have never made a mousse before – let alone a lemon mousse. Well, I have now and let me tell you, I will be making it again and now, so can you!

Here’s the recipe (it’s a double so make sure to read all of the directions before starting):

Ingredients for Lemon Curd (make this first):

  • 6 eggs yolks
  • 6 eggs
  • 1 ½ cup sugar
  • 1 ½ cup fresh lemon juice
  • Zest of two lemons (I used a Microplane for the first time doing this – I found my new zester – LOVE)

Directions:

Whisk all ingredients in large heavy bottomed saucepan (something like this from All Clad works great) until blended, then set over med-low heat and cook while stirring constantly until thickened (15-25 minutes). Low heat is important to maintain a smooth consistency and to avoid overcooking the eggs (no scrambled eggs here people!). When mixture is about as thick as pudding, remove from heat, transfer to a bowl and place plastic wrap over surface of custard. Let cool to room temp before chilling in refrigerator.

Now onto the Mousse…

Ingredients for Mousse:

  • 3 extra-large whole eggs
  • 3 extra-large eggs, separated
  • 1 cup plus 2 tablespoons sugar
  • 2 teaspoons grated lemon zest
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • Kosher salt
  • 1 cup heavy cream
  • Lemon Curd (recipe above)
  • Sweetened Whipped Cream
  • Sliced lemon, for garnish

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 changed 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.

Place half 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 tablespoons 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 mixer 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.

Lemon Mousse (folding in the cream)

BAM! Lemon Mousse – believe me, while the recipe may seem complicated, all you really need is time and some good lemons. This dish would also be really good served in little tart cups with blueberries or raspberries on top…just saying. Maybe I’ll do that next time. I’ll keep you posted.

Until next time…

~cdog

P.S. Greetings from Wisconsin – my love affair continues this weekend. Saturday I’ll be visiting the oldest cocktail bar in Milwaukee – Bryant’s Cocktail Lounge. I’ll write up my review next week! Happy Weekend!!

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