Lemon Mousse With Boysenberry Purée Recipes

LEMON MOUSSE WITH BERRIES

Steps:

• Beat cream in medium bowl until stiff peaks form. Stir together curd, cream cheese and almond extract in small bowl until smooth. Stir curd mixture into whipped cream until blended. Divide mousse into tall stemmed glasses. Divide berries among glasses and garnish with mint, if desired. Refrigerate until serving.

FRESH LEMON MOUSSE

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

LEMON MOUSSE WITH BOYSENBERRY PURéE

Steps:

• Whisk 3/4 cup plus 2 tablespoons sugar, eggs and yolks in medium stainless steel bowl to blend. Bring lemon juice and butter to boil in heavy small saucepan. Gradually whisk hot lemon mixture into egg mixture. {Step One} Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until beginning to thicken and thermometer inserted into mixture registers 160-F, about 4 minutes. Transfer curd to small bowl. Press plastic wrap onto surface of curd; refrigerate until cold.
• Puree thawed boysenberries and 4 tablespoons sugar in blender. Strain into medium bowl to remove seeds; discard seeds. (Curd and puree can be made 1 day ahead. Cover puree; chill curd and puree.)
• Using electric mixer, beat cream in large bowl until soft peaks form. Transfer 3/4 cup whipped cream to small bowl and reserve. {Step Two} Fold 1 cup curd into whipped cream to make mousse; reserve remaining curd. Spoon mousse into pastry bag fitted with large plain tip.
• Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses. Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd. Repeat layering with mousse and curd. Top with reserved whipped cream. (Can be made 8 hours ahead. Cover and refrigerate.) Garnish with fresh boysenberries, if desired.

LEMON-RASPBERRY MOUSSE

Steps:

• Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
• Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
• Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
• Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
• Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
• Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.

FROZEN ORANGE MOUSSE TORTE WITH BOYSENBERRY SAUCE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
• Make mousse:
• Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
• Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
• Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

LEMON MOUSSE WITH RASPBERRY SAUCE

Steps:

• Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
• Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
• Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
• Remove from heat and whisk in butter.
• Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
• Whip cream in medium bowl to soft peaks.
• Fold cream into lemon mixture just until combined.
• Spoon mousse into individual serving glasses.
• Cover and refrigerate until set, about 2 hours.
• (Can be prepared one day ahead.).
• Coarsely mash berries in small bowl using fork.
• Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
• Cover and refrigerate 1 hour to release juices.
• (Can be prepared one day ahead.).
• Spoon sauce over centers of mousse, garnish with mint sprigs and serve.