Saturday, December 29, 2012

Light-As-A-Cloud Lemon Mousse

My little Meyer lemon tree is full of fruit, which means it's time to get creative on what to do with all of those lemons! We found a great dessert recipe in my new cookbook, At Blanchard's Table. It was the perfect compliment to the Caribbean Coconut Chicken with Lime dish, which was also inspired by the cookbook.

Serves 4-6
1 cup sugar
3/4 cup freshly squeezed lemon juice
6 large egg yolks
2 large eggs
1 Tbsp freshly grated lemon zest
1 1/2 cup heavy cream
toasted coconut shreds or extra lemon zest, as garnish (optional)

In the top of a double broiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs, and lemon peel. Cook, whisking constantly, until a thermometer reads 160 degrees. Transfer to a bowl, cover with plastic wrap, and chill.
When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold a quarter of the whipped cream into the lemon mixture to blend, and then fold in the remaining cream.Chill in a large serving bowl, or spoon into individual glasses or bowls.
Garnish with toasted coconut and/or fresh lemon zest.

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