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Re: Looking for Limoncello Mousse recipe
#14070
09/18/2011 09:24 PM
09/18/2011 09:24 PM
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Anonymous
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Anonymous
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Anonymous said: Yields: 6 servings
4 Egg Yolks, plus 1 whole egg, beaten 1 C. Sugar ½ C. Fresh Lemon Juice (about 3 lemons) Pinch of Salt ½ C. Unsalted Butter, room temperature ¼ C. Limoncello 1 C. (35%) Whipping Cream
In a med-sized saucepan over med heat, whisk together beaten egg yolks & whole egg, sugar, lemon juice & salt. Switch to a spoon & stir for 10-15 min, or till mixture thickens. You’ll know when this happens (it thickens up even more when cooled). Remove pot from heat & stir in butter, afew pats at a time, till it’s all used up. Stir in limoncello till incorporated. If you want it perfectly smooth, strain through a fine sieve. Let curd cool & thicken, stirring every so often, then cover & place in the fridge for 1 hr. When curd is cold, whip whipping cream till stiff peaks form. In a lg. bowl, fold whipping cream into the lemon curd, reserving afew dollops of plain whipped cream for garnish. Spoon mousse into lovely dessert glasses, top with a touch of whipped cream & serve with biscotti on the side.
shauna View Profile
This recipe viewed 1 times. Published on January 20, 2011. Public Recipe
Tags: Desserts Shouldn't the directions say to put the ingredients for the lemon curd (sugar, egg, egg yolk, lemon juice and salt) in the top of a double boiler or a bowl that fits over a pot of simmering water so that the bottom of the bowl does not touch the water?
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