LEMON CURD MOUSSE WITH TOASTED COCONUT AND BLUEBERRIES
Categories Milk/Cream Egg Dessert Freeze/Chill Blueberry Lemon Coconut Summer Chill Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 11
Steps:
- Place 2 teaspoons water in small bowl; sprinkle gelatin over. Let stand 10 minutes. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to medium bowl. Press plastic wrap directly onto surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
- Preheat oven to 350°F. Spread coconut on baking sheet. Sprinkle brown sugar over.Bake until coconut is golden, stirring occasionally, about 10 minutes. Cool.
- Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd.
- Layer 3 tablespoons berries, 3 tablespoons mousse, 1 tablespoon coconut mixture and 3 tablespoons whipped cream in each of 8 stemmed 10-to-12 ounce glasses. Repeat layering. Top each with 2 tablespoons berries, dollop of cream, some coconut mixture and more berries. (Can be made 6 hours ahead. Cover; chill.)
LEMON CURD MOUSSE
Steps:
- With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint.
LEMON MOUSSE WITH FRESH BERRIES
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
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.
LEMON MOUSSE WITH BERRIES
A light and lovely mousse flavored with lemon is topped with fresh berries and an optional mint garnish. Serve it in tall stemmed glasses for an elegant finish.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.
Nutrition Facts : Calories 425.1 calories, Carbohydrate 31.5 g, Cholesterol 132.8 mg, Fat 30.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 18.6 g, Sodium 150.8 mg, Sugar 1.4 g
BLUEBERRY LEMON MOUSSE
Make and share this Blueberry Lemon Mousse recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a chilled medium bowl, whip cream with an electric mixer to soft peaks.
- In another bowl, whisk 1/3 of cream into lemon curd to lighten. Fold in remaining cream and fold mousse into 4 dessert dishes.
- Refrigerate until ready to serve or at least 15 minutes.
- Just before serving, sprinkle berries over lemon mousse.
Nutrition Facts : Calories 123.7, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 11.7, Carbohydrate 6.2, Fiber 0.9, Sugar 3.7, Protein 0.9
LEMON CURD MOUSSE
This delicous treat is wonderful served as is or you can eat it layered in fruit or as a filling in cake. The possibilities are numerous! It can be made ahead and has a wonderful tart (but not too tart) lemon flavor. Plan to make this 1 day ahead of time.
Provided by Juenessa
Categories Lemon
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan whisk together the egg yolks and the sugar, whisk in the lemon juice and the butter, and cook the mixture over moderately low heat, whisking constantly, for 5 to 7 minutes, or until it just reaches the boiling point. (It took me between 10-12 minutes to reach the boiling point. Do not let the mixture boil.)
- Strain the curd through a fine sieve set over a bowl, stir in the zest, and let the mixture cool, its surface covered with plastic wrap.
- Chill the curd, covered, for at least 4 hours or overnight.
- In a bowl with an electric mixer beat the cream until it holds stiff peaks, whisk one fourth of it into the curd to lighten it, and fold in the remaining cream gently but thoroughly.
- Transfer the mousse to a serving bowl and chill it, covered, overnight.
- **Cook time does not include cooling the curd for 4 hours and the mousse chilling in the refrigerator overnight.
Nutrition Facts : Calories 425.5, Fat 30.9, SaturatedFat 17.9, Cholesterol 343.7, Sodium 26.2, Carbohydrate 35.1, Fiber 0.2, Sugar 32, Protein 4.3
LEMON CURD MOUSSE
Time 10m
Number Of Ingredients 3
Steps:
- In a medium bowl, whip heavy cream until stiff peaks form. Gently fold 1 cup of lemon curd into your whipped cream. Do not over mix. In serving cups or dishes, spoon 1-2 Tablespoons of curd into the bottom of each cup. Pipe or spoon whipped cream mixture into each cup or dish. Top with fresh berries. Serve immediately or chill until ready to serve.
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