Any lemon dessert is always a favorite of mine. The base of this dessert is homemade lemon curd. Then we fold in whipped cream that is flavored with fresh vanilla bean. I pipe the mousse into cylinder molds, but you can make the dessert look quite elegant by simply piping the mousse into a wine goblet.
- 3/4 cup homemade lemon curd
- 1 1/3 cup heavy whipping cream
- 1/3 cup sugar
- 1 vanilla bean, split and scraped or
- 1/2 teaspoon vanilla extract
- 1 1/2 envelopes Knox unflavored gelatin
- 3 tablespoons water
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons unsalted butter
pound cake – cut into 3 inch rounds (Size will vary based on the mold size you use)
fresh berries for garnish
eight 2 1/2 inch high by 2 1/2 inch round molds, lined with clear acetate strips. I use round molds I purchase from the JB Prince Company. You can also use plastic piping from the hardware store that is cut into 2 1/2 inch high rounds…..some hardware stores will cut this for you.
The acetate strips or pieces of acetate can be found at many craft stores.
To make the lemon curd
Place the eggs and sugar in a pot and whisk to combine. Add the lemon juice. Place on a medium burner and cook until thickened but not boiling. Whisk constantly while cooking. Be careful not to overcook, or you the curd can turn into “scrambled eggs.”
Turn off heat and add the lemon zest and the butter. Whisk to combine and melt the butter. Pour into a clean bowl and cool. When cool, cover loosely with plastic wrap and store in the refrigerator until ready to use. Can be made several days ahead.
To make the mousse
Place water in a small saucepan. Sprinkle the gelatin over the water. Place the pan over medium low heat and, stirring constantly, melt the gelatin. This will take less than one minute to dissolve.
Have your whipping cream ready to go before heating the gelatin. Place the whipping cream in your mixer bowl. I prefer to chill the mixer bowl in the freezer for 30 minutes prior to using. This will help you get the cream to whip better and faster.
Whip cream until fairly stiff peaks form. Add the sugar and scraped vanilla bean (inside of bean only. ) or vanilla extract. With mixer on medium, slowly add the melted gelatin.
Place 3/4 cup of the cooled lemon curd into a mixing bowl. (Keep any leftover curd for a topping on toast or English muffins. Store it in the refrigerator for up to 7 days). Add the whipped cream to the lemon curd. Gently fold the whipping cream into the mousse.
If using cylinder molds
Cut 8 round pieces of pound cake out. They should be the same size as the bottom of your molds. Line the molds with strips of acetate (you can usually find this product in sheet form at craft stores. You will need to cut the acetate into strips that are about 2 1/2 inches high by about 5 inches long.) Place the acetate strip inside of the mold with the cake inside the acetate.
By lining the molds this way, you will be able to easily take the mousse out of the molds (with the acetate on it). Then place on your serving plate and remove the acetate.
Place the mousse into a pastry bag fitted with a large star tip. (We use disposable plastic bags for easy clean up…again available at most craft stores that carry cake decorating items). Pipe the mousse into the prepared molds. Depending on the size of the cylinder molds, you will get 6 to 8 lemon mousse towers. Refrigerate for at least 6 hours or overnite. The mousse towers will keep for up to 5 days.
When ready to serve, carefully lift each mousse out of the mold. Place on serving plates and take off the acetate strip. Garnish with fresh berries.
If using a goblet, simply pipe the mousse into wine glasses. When ready serve, top with fresh berries.