Saturday, June 18, 2011

Lemon Mousse

 Ok, so now we've made our lemon curd (click here if you missed it).  If you didn't eat it all up yet, we can use it to make a wonderful lemon mousse.  This mousse is delicious served all on it's own, or it can be used as an ingredient in tarts, cakes and pies. 

Lemon Mousse

1 cup heavy cream
1/4 cup sugar
1 1/2 cups lemon curd

In a medium mixing bowl, whisk together the sugar and heavy cream to soft peak stage.

Because we whipped air into the cream and made it light and delicate, and because the curd is heavy and dense, we will fold the cream into the curd gradually, so we don’t completely deflate the cream. Scoop a third of the whipped cream into the bowl with the curd. You can eyeball this. It doesn’t have to be exact. Gently fold it in.

Scrape in the rest of the heavy cream and fold it in.

That's it. You're done. Easy peasy. Now you're faced with the tough decision of whether to spoon it into parfait cups to eat right away, or perhaps take it a step further and make a lemon berry tart - recipe to follow!

Whatever you decide, make sure you refrigerate your treat until you're ready to eat or use it :)

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