Since my last Meyer lemon tart was so delicious and fun to make I decided to use the rest of my bounty to make a Meyer lemon mousse. I saw a super cute and great idea of plating the mousse in the Meyer lemon itself…. Remember when Ludmilla made de Mousse de maracujá (passion fruit) here? she did it the same way. It’s a great idea for an individual and elegant dessert at a dinner party. It definitely takes some work, but I promise you….it’s worth it. If you have the time and an adventurous spirit…this is the dessert to try!! Have fun and let me know how it turned out for you!!
8 Meyer lemons
3 egg yolks, at room temperature
⅓ cup granulated sugar
1 (8-ounce) package mascarpone cheese
2 ounces white chocolate, finely chopped, then melted in a double boiler
1 teaspoon pure vanilla extract (optional)
1-½ cups heavy whipping cream
½ cup powdered sugar, to taste
Cut the top of the citrus, creating a little “hat”. Using a sharp paring knife, score the fruit inside into quarters. Using a grapefruit spoon, scoop out the fruit until you reach the skin. Be very careful so the peel doesn’t tear.
When you reach the skin, you could also pull the membrane for a clean look. Gather the flesh and squeeze the lemon juice. Reserve about ½ cup.
Using a strainer, remove the lemon juice pulp. Place the juice in a small saucepan. Bring to a boil, then immediately lower the heat to a gentle simmer and heat for 3 minutes. The liquid should reduce to about 1-2 tablespoons of concentrated juice. Remove from the heat. Strain the mixture through a fine mesh sieve one more time so the mousse is silky.
With a handheld mixer, whisk the egg yolks with the sugar in a small stainless steel (or heat-proof) mixing bowl until you get a pale, yellow foam.
Prepare a double boiler: Fill a saucepan with water, making sure the water barely covers the bottom of the stainless steel mixing bowl. Place the stainless steel bowl over the saucepan and, using the handheld mixer, start whisking the egg mixture vigorously for about 3 minutes to thicken the texture of the egg yolks.
The mixture should fall like a ribbon of sauce when you lift the whisk. Add the concentrated lemon juice and melted white chocolate.
Stir constantly using a silicone spatula. The mixture will thicken. Remove the saucepan from the stove.
Note: A way to know that the lemon curd is ready (so the egg yolks are fully cooked) is to use a digital thermometer and wait until the temperature reaches 160-175°F.
Direction – lemon mousse
In another mixing bowl, whisk the mascarpone cheese with 2 tablespoons of powdered sugar to soften it. Slowly add the lemon curd to the mascarpone cheese, adding just a little curd at a time. Add the vanilla extract (if used).
Clean your handheld mixer in hot soapy water. Always make sure the beater blades are completely clean prior to whipping cream for optimum results. Rinse with cold water to ensure the blades are cold. The whipping cream should also be whipped cold. Whip the cream (at low speed) for 2-3 minutes until creamy and smooth. Add the rest of the powdered sugar. Increase to maximum speed and keep beating for another 2-3 minutes, until it forms soft peaks.
Pour ⅓ of the whipped cream into the lemon mixture. Mix well using a silicone spatula. Pour in the rest of the whipped cream; gently fold the whipped cream to get a light and airy mousse.
Transfer to the lemon mousse to a piping bag or use a spoon.
Pipe the mousse to fill the fruit “cups”. Place the filled desserts in a large food storage container. Seal it with the lid and chill in the refrigerator for at least 4 hours. The fat from the cream may pick up some other food odor from the refrigerator if the container isn’t sealed properly.
When you’re ready to serve, place each lemon on an individual serving plate and top with a reserved little “hat”. Decorate with a piece of your favorite white chocolate and sprinkle with a dust of powdered sugar. We had some of the lavender whipped cream left, so we used it.
Have a Great Week!
Beijos e Tchau!
Ludmilla and Marilyn Chudda