Lemon Lime Ring With Mixed Berries And Mango Food

LEMON CURD TRIFLE WITH FRESH BERRIES

Steps:

• To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
• To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

LEMON-LIME RING WITH MIXED BERRIES AND MANGO

Steps:

• For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches. Whisk first 6 ingredients in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes. Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.) For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes. Add mangoes, raspberries, blackberries and blueberries; toss to coat. Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula. Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.

LEMON-LIME RING WITH MIXED BERRIES AND MANGO

Steps:

• For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches. Whisk first 6 ingredients in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes.
• Beat cream in another large bowl until stiff peaks form. Fold cream into egg mixture. Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
• For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes. Add mangoes, raspberries, blackberries and blueberries; toss to coat.
• Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula. Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.

FROZEN LEMON AND MIXED BERRY MARGARITA

Steps:

• Pour the lime sorbet, berries and tequila in a blender and combine until smooth, about 1 minute. Serve immediately or store in the freezer until ready to serve.

LIME & MANGO SHERBET TOPPED WITH FRESH BERRIES

Steps:

• In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
• Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
• Let cool and add the coconut cream, set aside until needed.
• Add the lime juice and chopped mango into a food processor and puree till it is smooth.
• Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
• Pour into a large, freezerproof container and freeze for 1 hour, until slushy in texture.
• Remove the container from the freezer and with an electric mixer break up the ice cystals.
• Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
• Cover the container and place back in the freezer and leave until very firm, about 4 hours.
• To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
• This is wonderful on its own, but it is put over the top with the addition of fresh, strawberries, blueberries or raspberries.

LEMON LIME RING WITH BERRIES AND MANGO

Steps:

• For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches.
• Whisk first 6 ingredients in large metal bowl to blend.
• Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes.
• Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes.
• Beat cream in another large bowl until stiff peaks form.
• Fold cream into egg mixture.
• Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
• For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes.
• Add mangoes, raspberries, blackberries and blueberries; toss to coat.
• Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula.
• Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.