LEMON CURD MOUSSE WITH TOASTED COCONUT AND BLUEBERRIES
Categories Milk/Cream Egg Dessert Freeze/Chill Blueberry Lemon Coconut Summer Chill Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 11
Steps:
- Place 2 teaspoons water in small bowl; sprinkle gelatin over. Let stand 10 minutes. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to medium bowl. Press plastic wrap directly onto surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
- Preheat oven to 350°F. Spread coconut on baking sheet. Sprinkle brown sugar over.Bake until coconut is golden, stirring occasionally, about 10 minutes. Cool.
- Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd.
- Layer 3 tablespoons berries, 3 tablespoons mousse, 1 tablespoon coconut mixture and 3 tablespoons whipped cream in each of 8 stemmed 10-to-12 ounce glasses. Repeat layering. Top each with 2 tablespoons berries, dollop of cream, some coconut mixture and more berries. (Can be made 6 hours ahead. Cover; chill.)
LEMON COCONUT MOUSSE
Provided by Amelia Freer
Categories Dessert Kid-Friendly Low/No Sugar Wheat/Gluten-Free Lemon Coconut Healthy Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 3-4
Number Of Ingredients 5
Steps:
- Chill the coconut tin in the fridge for at least 2 hours, so that the coconut cream floats to the top. You only need to use the cream, so keep the rest of the milk to flavor a soup or a smoothie.
- Place the egg yolks, honey, lemon zest and lemon juice in a heatproof bowl set over a pan of simmering water and whisk constantly for about 10 minutes until the mixture thickens. Remove from the heat and chill in the fridge for about 30 minutes.
- Meanwhile, scoop out the chilled coconut cream from the top of the tin into a bowl and beat with a whisk or spoon until stiff.
- In separate clean bowl, beat the egg whites and sea salt until stiff.
- Fold the lemon mixture into the coconut cream, then gently fold in the egg whites.
- Chill in the fridge for at least 2 hours, then spoon into pretty glasses or bowls to serve.
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