LEMON MOUSSE WITH FRESH BERRIES FOOD



Lemon Mousse with Fresh Berries image

Categories     Milk/Cream     Mixer     Berry     Egg     Fruit     Dessert     Lemon     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

1 cup plus 1 tablespoon sugar
3/4 cup fresh lemon juice
6 large egg yolks
2 large eggs
11/2 tablespoons grated lemon peel
1 12-ounce basket strawberries, hulled, halved (or quartered if large)
1 6-ounce basket fresh blueberries
1 6-ounce basket fresh raspberries
1 6-ounce basket fresh blackberries
2 cups chilled whipping cream
8 whole strawberries (for garnish)
Fresh mint sprigs

Steps:

  • Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
  • Toss halved strawberries, blueberries, raspberries, blackberries and remaining 1 tablespoon sugar in another large bowl.
  • Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
  • Divide berry mixture among 8 dessert bowls or wineglasses. Spoon lemon mousse over berries. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Using electric mixer, beat remaining 1/2 cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe atop desserts. Garnish with whole strawberries and mint sprigs.

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2015-05-16  · 1 pint fresh blueberries. 1 pint fresh blackberries. 2 cups sweetened whipped cream. 1 prepared lemon pound cake, sliced. 1/4 cup Limoncello or Grand …

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  • To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
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2012-03-24  · Combine the egg yolks and sugar in a mixing bowl. Beat until thickened. Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 …

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