My Blog List

  • CLIMATE CRISIS REPORT - *We now have the clearest picture yet of how different the world is today as a result of human-driven climate change. The most comprehensive report to da...
    2 years ago
  • - *Hello Nee my old friend,* *It's been two years now since I last heard from you. I hope you are well and very happy. I know I became a burden to you wit...
    2 years ago
  • - *YOU are gone from my sight but never from my heart. Rather than mourn your absence, I will be grateful for the friendship that we shared for more than ...
    4 years ago
  • - [image: Image result for animated merry christmas images]
    4 years ago
  • Creamy Dill & Salmon - *Prep/Total Time: 30 min. Makes: 6 servings* *1 salmon fillet (about 2 pounds)* *2 teaspoons lemon-pepper seasoning* *1 teaspoon onion salt* *1 ...
    6 years ago

Tuesday, August 25, 2015

Lemon Curd Mousse Cake

yield: Makes 10 to 12 servings
To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs.

Ingredients

Curd
  • 2 1/3 cups sugar
  • 4 teaspoons cornstarch
  • 1 cup fresh lemon juice
  • 4 large eggs
  • 4 large egg yolks
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

Crust
  • Nonstick vegetable oil spray
  • 2 cups shortbread cookie crumbs (about 7 1/2 ounces)
  • 1/4 cup (1/2 stick) unsalted butter, melted

Mousse
  • 5 tablespoons water
  • 4 teaspoons unflavored gelatin
  • 6 large egg whites
  • 3/4 cup sugar
  • 1 1/2 cups chilled heavy whipping cream
  • Lemon slices, cut into quarters (garnish)

Preparation

For curd:
Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.
Press plastic wrap onto surface of curd and keep chilled.)
For crust:
Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
For mousse:
Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.
Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)
Arrange lemon slices between rosettes. Cut cake into wedges.

1 comment:

  1. Howdy PIC ,
    Maxy has over 200 drafts ...I was checking to see if any was mine that I could use... I had none but this one caught my eye ...It's one you had in draft's in May 2012 ... it looked good so I posted it .
    Hope you don't mind .
    Love PIC

    ReplyDelete

Through these open doors you are always welcome