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Lemon Mousse from Gail's Swap
- Thread starter oli
- Start date
I have made lemon curd before using half that recipe and if mixed with
whipped cream it will be ample and very rich. I have served it (curd) in meringue shells with some berries sprinkled on top.
I might serve a not too sweet cookie if serving alone--a madeline maybe. Or even a meringue "kiss"/cookie.
Since you have all the whites from making the curd, could make meringues. LOL
whipped cream it will be ample and very rich. I have served it (curd) in meringue shells with some berries sprinkled on top.
I might serve a not too sweet cookie if serving alone--a madeline maybe. Or even a meringue "kiss"/cookie.
Since you have all the whites from making the curd, could make meringues. LOL
Charley, isn't this recipe supposed to be a mousse and not a curd. I've
made curd before, Pierre Herme's version. I know I printed this recipe many years ago and labeled it Lemon Mousse. So I don't know if the correct title is supposed to be curd or mousse. I have a feeling because it has butter that it is a curd and not a mousse.
What do you think of using this recipe instead?
1/3 cup cool water
3 tsp (1 pkg) Knox unflavored gelatin
3/4 cup fresh lemon juice
Zest of 4 lemons
6 large eggs, separated (keep 4 of whites)
3/4 cup sugar
1/4 cup sugar (for whites)
1 cup heavy cream
made curd before, Pierre Herme's version. I know I printed this recipe many years ago and labeled it Lemon Mousse. So I don't know if the correct title is supposed to be curd or mousse. I have a feeling because it has butter that it is a curd and not a mousse.
What do you think of using this recipe instead?
1/3 cup cool water
3 tsp (1 pkg) Knox unflavored gelatin
3/4 cup fresh lemon juice
Zest of 4 lemons
6 large eggs, separated (keep 4 of whites)
3/4 cup sugar
1/4 cup sugar (for whites)
1 cup heavy cream
Well, it depends on when you are using the whipped cream--if you are incorporating
it into the curd, then it will still make a lot of mousse (plenty for 4) and it will still be very rich.
If you are making curd and putting a dollop of whipped cream on top it is still enough for 4 and still very rich.
Chocolate mousse (Julia's original recipe) uses butter--a LOT!!
I would not prefer the recipe you posted--it is jello, sort of.
it into the curd, then it will still make a lot of mousse (plenty for 4) and it will still be very rich.
If you are making curd and putting a dollop of whipped cream on top it is still enough for 4 and still very rich.
Chocolate mousse (Julia's original recipe) uses butter--a LOT!!
I would not prefer the recipe you posted--it is jello, sort of.
OLI, please. I only used my personal experience of having a recipe that was basically
one half of your original recipe. AND for lemon curd.
You really didn't even post the entire recipe so I am going on assumption that it is curd PLUS incorporating whipped cream.
Before I get nailed for giving bad advice, please tell us what you plan to do. THEN we can say what might be best. ;o)
Others may have other ideas.
one half of your original recipe. AND for lemon curd.
You really didn't even post the entire recipe so I am going on assumption that it is curd PLUS incorporating whipped cream.
Before I get nailed for giving bad advice, please tell us what you plan to do. THEN we can say what might be best. ;o)
Others may have other ideas.
Okay, here it is. Couldn't locate it through the archive, but found it by putting in a couple of
lines of the recipe. It was part of the recipe for Lemon, Blueberry and Gingerbread Trifles. After our conversation I was thinking I mislabled the recipe, but that's how it was labled.
I am going to make this mousse for a dinner party of four.
Make lemon mousse:
8 large yolks
1 C sugar
3/4 C lemon juice
7 T butter
1 T lemon zest
1 C heavy cream
In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
lines of the recipe. It was part of the recipe for Lemon, Blueberry and Gingerbread Trifles. After our conversation I was thinking I mislabled the recipe, but that's how it was labled.
I am going to make this mousse for a dinner party of four.
Make lemon mousse:
8 large yolks
1 C sugar
3/4 C lemon juice
7 T butter
1 T lemon zest
1 C heavy cream
In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
Here is the full Trifle recipe from Epicurious if anyone is interested==>
http://www.epicurious.com/recipes/food/views/lemon-blueberry-and-gingerbread-trifles-10008
http://www.epicurious.com/recipes/food/views/lemon-blueberry-and-gingerbread-trifles-10008