Lemon Mascarpone Mousse

If you read my previous post on Chai Panna Cotta, I had posted about a party I hosted where I served just appetizers, desserts and drinks.

The second in the dessert menu was a Lemon Mousse with a Blueberry Compote.I love lemon, I mean I can just keep drinking lemon juice all day long.And when lemon is combined with something rich like with butter in a lemon cake or Cream and Mascarpone like in this lemon mousse the result is a heavenly spoonful of dessert in your mouth.

Preparation time 30 minutes, plus 4 hour setting time 
Serves 4-6 larger portions, or 24 2 oz portions
Serving Size One 2 oz shooter
Calories Per Serving Approximately 108 per serving
Difficulty Difficult

Ingredients:

Juice of 4 Meyer lemons

zest of 1 lemon

5 egg yolks

6 tablespoons sugar

2 cups heavy whipping cream

1 pint blueberries

1/3 cup mascarpone cheese

Procedure:

1.In a bowl take the egg yolks, sugar,lemon zest and lemon juice and mix till combined.

2.Place this bowl over a saucepan of simmering water(also called as a double boiler or Bain-Marie) and continue whisking until the mixture reaches the consistency that it coats the back of a spoon.(Dip the spoon in the mixture and run your finger across the back of the spoon, you should see a line form- also called as Nappant)

3.Take this mixture off the heat and mix in the mascarpone cheese and let it cool down.

4.Meanwhile in a well chilled bowl take the whipped cream and beat to stiff peaks.

5.Fold the whipped cream and the egg mixture and transfer to a serving cups and refrigerate.

6.For the compote, take the blueberries in a saucepan and add juice of 1 lemon and 1 tablespoon of sugar and cook them till soft and slightly thick sauce.Turn off the stove and once the mixture is cool, top the lemon mousse cups with the blueberry compote mixture.

Tips:

If the amount of sugar is too less for you you can fold in additional powdered sugar when folding the whipped cream into the egg mixture in step 5.

Really be careful about not overcooking the eggs or using high heat on the double boiler or you will end up with scrambled eggs as opposed to a sabayon

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