Dr Loris Lemon Curd Mousse Cake Food

LEMON MOUSSE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350F, and grease 6 custard cups.
• Beat egg whites with the salt until soft peaks form. Gradually beat in half the sugar until whites are stiff but not dry. Set aside.
• In a separate bowl and using the same beaters, beat the egg yolks with the remaining sugar until light in colour. Beat in the lemon juice, rind, milk, flour and butter until combined.
• Fold in the egg whites into the yolk mixture until no white streaks remain.
• Divide the batter among the cups, place on a cookie sheet and bake for about 40 minutes (or until the tops are set and golden) with a shallow tray of warm water on the rack beneath.
• Leave to cool for 15 minutes before serving.
• For the sauce:.
• Purée the raspberries in a processor and press through a sieve to remove the seeds. Whisk in the icing sugar and lemon juice until smooth. Pour over the cakes.

BERRIES, LEMON CURD CAKES (RACHAEL RAY)

Steps:

• Arrange sponge cake on serving dish.
• Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
• Fill cakes with curd sauce.
• Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.

LEMON CURD MOUSSE

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.

ORANGE MOUSSE CAKE

Steps:

• Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
• Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
• Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
• Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.