mousse au citron

mousse, strawberries with pineapple, mango sauce & toasted almonds

Lemon Mousse

lemon curd

1 cup sugar
1 1/2 tablespoons lemon zest, finely grated
3/4 cup lemon juice
6 large eggs
1 tbs butter

mousse

1 1/2 cups heavy cream



In sauce pot (they say use a double boiler...but I usually don't), combine sugar, lemon zest and lemon juice.

Stir until combined.

In a sperarate bowl, break eggs and whisk smooth and add them to the sauce pot whisking to combine.

Turn heat onto medium. 

Once heat is on and the eggs are in, whisk constantly until mixture has thickened and darkened in color.

Thickening starts 160F on a thermometer or in about 6 minutes.

Turn off the heat on the lemon curd and whisk in the butter, then place curd into a bowl and refrigerate till cool.

Place whipping cream into a mixer of your choice and whip till the cream starts to become stiffened. 

Add the vanilla and whip to combine. 

Add to curd mixture. Fold until combined. 

Place mousse into a serving bowl or bowls and chill before serving.




Mango Sauce 

1 mango 
2 tbs lemon juice
1/2 tbs sugar 

put everything into a blender and blend till smooth. 

serve on top.

I really love a crunch on top - toasted almonds are my favorite! 

enjoy......

Made another batch today for daddy's birthday luncheon. 

Making cream puffs stuffed woth mousse au citron and strawberries! 

Here's a photo of the lemon custard

Here's a finished product: