A bowl of sunny citrus folded into soft cream bolsters household approval ratings — fourfold.
LEMON MOUSSE
Makes 8 servings
6 lemons (approximately)
¾ cup plus 2 tablespoons sugar
4 eggs
1 stick (½ cup) unsalted butter, melted
1 cup heavy cream
½ teaspoon vanilla
Fresh berries
1. Squeeze: Zest 2 lemons into a large heavy saucepan. Squeeze all lemons and measure out ¾ cup juice; pour into the pan. Whisk in ¾ cup sugar, the eggs and butter.
2. Thicken: Set pan over medium heat and whisk until thick, 5-6 minutes. Press this tart lemon curd through a fine-mesh sieve into a clean bowl.
3. Chill: Let cool. Cover and chill.
4. Whip: Use an electric mixer fitted with the whisk attachment (or a handheld whisk and muscle) to whip cream, remaining 2 tablespoons sugar and the vanilla to sturdy peaks. Pour in chilled lemon curd and whip briefly to combine.
5. Serve: This pale yellow mousse is lovely heaped into small glass bowls and topped with fresh berries.
— Leah Eskin, Chicago Tribune(TNS)