Lemon Mousse With Boysenberry Purée
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
60
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Whisk 3/4 cup plus 2 tablespoons sugar, eggs and yolks in medium stainless steel bowl to blend
2
Bring lemon juice and butter to boil in heavy small saucepan
3
Gradually whisk hot lemon mixture into egg mixture
4
{Step One} Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water)
5
Stir until beginning to thicken and thermometer inserted into mixture registers 160—F, about 4 minutes
6
Transfer curd to small bowl
7
Press plastic wrap onto surface of curd; refrigerate until cold
8
Puree thawed boysenberries and 4 tablespoons sugar in blender
9
Strain into medium bowl to remove seeds; discard seeds
10
(Curd and puree can be made 1 day ahead
11
Cover puree; chill curd and puree
12
) Using electric mixer, beat cream in large bowl until soft peaks form
13
Transfer 3/4 cup whipped cream to small bowl and reserve
14
{Step Two} Fold 1 cup curd into whipped cream to make mousse; reserve remaining curd
15
Spoon mousse into pastry bag fitted with large plain tip
16
Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses
17
Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd
18
Repeat layering with mousse and curd
19
Top with reserved whipped cream
20
(Can be made 8 hours ahead
21
Cover and refrigerate
22
) Garnish with fresh boysenberries, if desired
23
Whisk 3/4 cup plus 2 tablespoons sugar, eggs and yolks in medium stainless steel bowl to blend
24
Bring lemon juice and butter to boil in heavy small saucepan
25
Gradually whisk hot lemon mixture into egg mixture
26
{Step One} Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water)
27
Stir until beginning to thicken and thermometer inserted into mixture registers 160—F, about 4 minutes
28
Transfer curd to small bowl
29
Press plastic wrap onto surface of curd; refrigerate until cold
30
Puree thawed boysenberries and 4 tablespoons sugar in blender
31
Strain into medium bowl to remove seeds; discard seeds
32
(Curd and puree can be made 1 day ahead
33
Cover puree; chill curd and puree
34
) Using electric mixer, beat cream in large bowl until soft peaks form
35
Transfer 3/4 cup whipped cream to small bowl and reserve
36
{Step Two} Fold 1 cup curd into whipped cream to make mousse; reserve remaining curd
37
Spoon mousse into pastry bag fitted with large plain tip
38
Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses
39
Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd
40
Repeat layering with mousse and curd
41
Top with reserved whipped cream
42
(Can be made 8 hours ahead
43
Cover and refrigerate
44
) Garnish with fresh boysenberries, if desired