Friday, October 21, 2011
Not Ready For Fall
blog site for cooking a recent recipe they published in one of their issues. It's always been one of my very favorite magazines since I started subscribing in the early '80's.
Meyer Lemon Mousse
2 teaspoons water
1/2 teaspoon unflavored gelatin
1 cup sugar
1/2 cup fresh lemon juice
6 large egg yolks
2 tablespoons grated lemon peel
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1 1/2 cups chilled whipping cream
Place 2 teaspoons water in small bowl; sprinkle gelatin over. Let stand 10 minutes. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to medium bowl. Press plastic wrap directly onto surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd.
Spoon into serving dishes and let chill for at least one hour. Serves six.