Lemon And White Chocolate Mousse Parfaits With Strawberries
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
59
Spice
55
Sweetness
60
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend
2
Set bowl over saucepan of simmering water
3
Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes
4
Remove bowl from over water
5
Cool lemon mousse base to room temperature
6
Combine 1/4 cup cream and white chocolate in another medium metal bowl
7
Set bowl over saucepan of barely simmering water
8
Stir constantly until chocolate is soft and almost melted
9
Remove bowl from over water and stir until white chocolate is melted and smooth
10
Cool white chocolate mousse base to room temperature
11
Beat remaining 2 2/3 cups cream in large bowl until firm peaks form
12
Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each)
13
Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries
14
Layer scant 1/4 cup white chocolate mousse over strawberries
15
Repeat layering 1 more time
16
DO AHEAD: Can be made 1 day ahead
17
Cover with plastic wrap and chill
18
Cover and chill remaining strawberries
19
Spoon strawberries over top of each parfait, if desired, and serve
20
Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend
21
Set bowl over saucepan of simmering water
22
Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes
23
Remove bowl from over water
24
Cool lemon mousse base to room temperature
25
Combine 1/4 cup cream and white chocolate in another medium metal bowl
26
Set bowl over saucepan of barely simmering water
27
Stir constantly until chocolate is soft and almost melted
28
Remove bowl from over water and stir until white chocolate is melted and smooth
29
Cool white chocolate mousse base to room temperature
30
Beat remaining 2 2/3 cups cream in large bowl until firm peaks form
31
Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each)
32
Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries
33
Layer scant 1/4 cup white chocolate mousse over strawberries
34
Repeat layering 1 more time
35
DO AHEAD: Can be made 1 day ahead
36
Cover with plastic wrap and chill
37
Cover and chill remaining strawberries
38
Spoon strawberries over top of each parfait, if desired, and serve