Lemon Mousse - Our 600th Recipe!!

Sunday, June 12, 20110 comments

Today's recipe marks yet another milestone for Rock Recipes as we post our 600th recipe. Thanks to all our readers who have been so encouraging along the way; we look forward to sharing the next 600 with you.

A simple dessert recipe today and yet another one for the lemon lovers. It's a terriffic desert idea for dinner parties or summer barbeques because it is best made well in advance and is ready to serve with no fuss at all once well chilled. We like to serve it with some fresh berries; raspberries and blueberries are favorites at our house, as are the simple puff pastry palmiers that we serve with it to scoop up the luscious, silky smooth, tart and lip smackin' lemon mousse. If you are making it well in advance, like the day before, it can be made in a single large serving bowl and scooped into individual serving dishes but most often I chill it in the serving dishes so that it's ready to serve. As a bit of an 70's cliché serving homage, I've served it in wine glasses; after all many of my guests weren't even alive in the 70's and kids in particular think it's really fancy. Sometimes cliché can be fun. 

Serves 8- 10

Lemon Curd

In a mall saucepan combine:

6 lightly beaten egg yolks
1 cup sugar
1/2 cup fresh lemon juice
zest of two lemons, finely minced
1/2 cup butter cut into small pieces

Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove from heat and stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.
3 cups whipping cream
4 tbsp icing sugar
1 tsp vanilla extract

Whip all together until semi-firm peaks form. Fold the lemon curd gently through the whipped cream until well blended. Spoon into individual serving dishes and chill for at least a couple of hours or overnight. Serve with fresh berries and palmiers if desired.

1 sheet frozen puff pastry, about 12 inches square
1/2 cup white sugar

Sprinkle sugar over the entire surface of the dough. Lightly run over the pastry with a rolling pin, only enough to press the sugar into the dough. Flip the dough over and do the same thing on the other side.

Cut into 2 equal rectangles and stack on top of each other. Staring at the short sides, begin folding the dough from two opposite edges evenly toward the center, making an equal number of folds from each side and meeting in the middle, then fold the two sides together and cut this roll into about 8 - 10  slices.

Place the slices evenly apart on a parchment or silicone lined baking sheet. Chill for about 20 minutes before popping them into a preheated 400 degree oven and baking until evenly golden brown, about 15 -18 minutes. Allow the palmiers to cool on the baking sheet before serving.
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