Love, love, love this!
I have probably made this dessert 5 or 6 times now because it is just so lovely. It is such an amazing combination of cold, smooth, creamy, lemon deliciousness I am completely convinced that everyone should eat this at some point in their lifetime.
If you do make this, please do not skip the candied lemon rind, it is the cherry on top, if you will and really takes this dessert to the next level.
There is a bit of work involved to make this but it is well worth the effort. I am pretty sure this is one of my favorite desserts. Mmm, I might have to even say it is my favorite. Even over cheesecake. That’s saying a lot.
I love dessert. I would have thought I would choose a chocolate dessert as my favorite but after I photographed this and then ate it (perks to being a food photographer!) and I was mesmerized by it yet again I think I have decided, officially, that this is my favorite.
Which means I should probably make it more often.
FOR THE MOUSSE- 8 to 10 lemons
- 2 cups sugar
- 8 large egg yolks
- 2 whole eggs
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1½ cups plus 2 tablespoons heavy cream, chilled
FOR THE LEMON SAUCE - ½ cup lemon curd (reserved from making the mouse)
- ⅓ cup lemon syrup from making the candied lemon rind
- Juice from one lemon
FOR THE CANDIED LEMON RIND - 8 scrubbed lemons
- 2 cups sugar
TO SERVE - Creme Fraiche or Whipped Cream
- TO MAKE THE MOUSSE
- I like to use the rind from the lemon that I am going to juice, so first thing to do is take the rind off for the candied lemon rind. It works well to take a knife and very carefully slice the outer, yellow layer off the lemon. Try to get as little of the white as possible since that's the bitter part. Then slice the pieces you cut off into thin strips.
- So once you have the zest you can set it aside.
- Next thing is to make the lemon curd. First prepare an ice bath by placing ice cubes and water in a large bowl and then place a slightly smaller bowl inside, make sure the small bowl is large enough to put all the lemon curd into.
- In a medium saucepan over medium heat combine one cup lemon juice, sugar, egg yolks, whole eggs and butter. Whisk to combine and then continuously until it begins to boil, about 7 minutes.
- Once it boils, pour through a fine-mesh strainer into the smaller bowl in the ice bath. Stir it periodically until cooled to room temperature, then cover with plastic wrap and place in the fridge to chill. About an hour in the fridge should do it.
- Next whip the heavy cream to stiff peaks, reserve a ½ cup of the lemon curd and set aside and then gently fold the whipped cream into the lemon curd until completely combined. Pour into an 8 inch springform pan and place in the freezer until frozen, about 4 hours.
TO MAKE THE CANDIED LEMON RIND - First, bring 4 cups of water to boil in a medium saucepan.
- Add the rind to the water and blanch for one minute, remove from the water with a slotted spoon and set aside.
- Pour the water out of the pan and add the 2 cups sugar and 2 cups water, bring to a boil, stirring until sugar dissolves, about 2 minutes.
- Add the lemon rind and simmer about 30 minutes until the water and sugar mixture is thick and syrupy. Allow to cool to room temperature.
TO MAKE THE LEMON SAUCE - Combine the reserved lemon curd, ⅓ cup of the syrup from the candied rind, and the juice from one lemon, stir until smooth and completely combined.
TO SERVE - Remove the rim from the springform pan and cut a slice for each person, drizzle a little of the lemon sauce over it and top with a scoop of freshly whipped cream or creme fraiche and then top with a little of the candied lemon rind.
Thanks for the recipe: http://www.marthastewart.com/263498/frozen-lemon-mousse
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