LEMON CURD MOUSSE CAKE
Categories Cake Citrus Dessert Bake Wedding Lemon Spring Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For curd:
- Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.
- Press plastic wrap onto surface of curd and keep chilled.)
- For crust:
- Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
- For mousse:
- Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.
- Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
- Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
- Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)
- Arrange lemon slices between rosettes. Cut cake into wedges.
DR. LORI'S LEMON CURD MOUSSE CAKE
This is my friend Lori's most famous dessert. She found this delicious concoction on Bon Appetit. Lemony, creamy, rich and decadent. This will either get you married or make you famous! This does take time and many bowls but I can personally guarantee this will be the only thing people talk about the next day!
Provided by Penny Stettinius
Categories Dessert
Time P1DT2h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Curd:.
- Mix sugar and cornstarch in heavy large saucepan.
- Gradually add lemon juice, whisking until all cornstarch dissolves.
- Whisk in eggs and yolks.
- Add butter.
- Stir over medium heat until curd thickens and boils, about 12 minutes.
- Transfer to medium bowl.
- Chill until cold, at least 6 hours.
- This part can be made up to one week in advance. Press plastic wrap onto surface of curd and keep chilled.
- Crust:.
- Preheat oven to 350 degrees.
- Spray bottom of 8" diameter springform pan with nonstick spray.
- Blend cookie crumbs and butter in small bowl.
- Press onto bottom of pan.
- Bake until golden, about 15 mu=inutes.
- Cool.
- Mousse:.
- Place water into a small saucepan.
- Sprinkle gelatin evenly over water.
- Let stand until gelatin softens, approximately 15 minutes.
- Meanwhile, place 1 3/4 Cups lemon curd in a large bowl.
- Stir 3/4 Cup curd in another small saucepan over medium-low heat until very warm.
- Stir gelatin mixture over medium-low heat until dissolved and liquid is clear, DO NOT BOIL.
- Whisk warm gelatin mixture into the 3/4 Cup warm curd.
- Gradually whisk gelatin-curd mixture into curd in the large bowl.
- Using an electric mixer, beat egg whites in medium bowl until soft peaks form.
- Gradually add sugar,beating until whites are thick and glossy.
- Fold whites into curd mixture in 3 additions.
- Using same beaters, beat cream in another medium bowl until peaks form.
- Fold into eggwhite-curd mixture in 3 additions, also.
- Pour enough mousse over cooled crust to fill pan completely.
- Pour remaining remaining mousse into a small bowl and reserve.
- Cover and chill mousse cake, reserved mousse and remaining curd overnight.
- Using long, thin knife, cut aroundcake to loosen.
- Remove pan sides.
- Gently spread 3/4 Cup of remaining curd over top of cake.
- Transfer reserved mousse to pastry bag fitted with small star tip.
- Pipe rosettes of mousse around top edge of cake.
- Chill cake until ready to serve.
- Can be made up to 8 hours in advance.
- Arrange lemon slices between rosettes.
- Cut cake into wedges to serve.
Nutrition Facts : Calories 749.3, Fat 44.3, SaturatedFat 26.4, Cholesterol 332.8, Sodium 223.4, Carbohydrate 82.8, Fiber 0.1, Sugar 78.2, Protein 9.5
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 MOUSSE CAKE
I got this dessert recipe from my sister who has a catering business and this is one of her best sellers. It makes a spectacular finale to a special meal.It's a lightly lemon flavoured cake filled and frosted with a tangy lemon mousse and topped with sweetened lemon slices and fresh raspberries.Don't let the length of the recipe intimidate you, the steps can be divided over a couple of day.
Provided by Carrie Ann
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Bring sugar and water to a boil in saucepan, stirring to dissolve sugar.
- Add lemons;return just to boil.
- Pour lemons and syrup into bowl, and let stand at least 2 hours or up to 6 hours.
- Grease 9" spring form pan; line bottom with parchment or wax paper.
- Beat butter and sugar until fluffy.
- Beat in eggs, one at a time, and lemon rind.
- Combine dry ingredients together and add to butter mixture alternately with milk making 3 additions of flour and 2 of milk.
- Bake at 350 for 30-35 minutes or until toothpick inserted in centre comes out clean.
- Cool completely.
- MOUSSE:.
- Bring sugar, lemon rind and juice to boil.
- In a bowl beat eggs; pour in hot lemon mixture and mix well.
- Pour back into pan and bring to just a boil over medium heat, stirring constantly.
- Cook and stir constantly for 5 minutes, or until thickened.
- Scrape into a bowl.
- Sprinkle gelatin over cold water in small saucepan; let stand 5 minutes.
- Heat over low heat until dissolved; stir into lemon mixture, mixing well.
- Place plastic wrap on surface of mousse and let cool, stirring once, gently,for 30 minutes or until no longer warm.
- In another bowl, whip cream and fold into lemon mixture.
- Refrigerate.
- Line 10" spring form pan (I use the same pan for baking the cake and assembling) with enough plastic wrap to leave overhang to cover top.
- Arrange lemon slices over bottom of pan, reserving syrup.
- Spoon half of mousse over lemons.
- Cut cake in half and brush cut sides with 3/4 cup reserved lemon syrup.
- Place one cake layer over mousse, cut side up.
- Spoon remaining mousse over cake.
- Place second cake layer over mousse, cut side down, and press to surround cake with mousse.
- Cover with plastic wrap and place on tray to catch any leaks.
- Refrigerate for at least 6 hours, or up to three days.
- Uncover cake and invert gently onto plate, remove plastic wrap and smooth sides if necessary with metal spatula.
- Garnish with fresh raspberries.
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