Lemon And Mascarpone Mousse: So YUMMY!!!


Whoah.. Can you believe this heat??? Well I don’t know about you , but I am not going out much these days. I am staying cool in the comfort of my air-conditionned house. Luckily this heat has also put a damper on my appetite. The good part is that it has allowed me to quickly get rid of the few pounds I gained in Europe this summer. And I have been craving to eat lots of fresh fruits and lots of “sweets” with citrus. At first I thought of making a lemon pie but I wanted to eat something a bit lighter so I settled for lemon and mascarpone mousse that I found in Les verrines du Chef des Editions Marabout.

Serving for 6 large verrines, 20 shot glasses, or 12 fleximold cupcake size:

For the lemon mousse: 2 oz of butter, 4 oz of sugar, 3/4 tsp of gelatin powder, the zest of one lemon, 3 whole eggs, 1/3 cup of lemon juice.

Melt the butter in a little saucepan, then add the lemon juice, the zest, and the eggs and the sugar that you would have previously mixed together. Keep stirring until the mixture almost comes to boiling.

When you are starting to see small bubbles forming at the top, remove the saucepan from the stove and whip energically. Then add the gelatin and mix well. Empty the cream into a bowl. Cover the cream with plastic wrap and place in the fridge to cool. The cream should be thick and glossy.

For the Mousse: 1/2 a container of mascarpone cream cheese at room temperature, 1/3 cup of heavy cream, 1 1/2 tbsp of powder sugar.

Place the cream in a large bowl and beat until the cream is thickening but does not form hard peak. It should look like a soft whipped cream. Set aside. In another bowl, beat the mascarpone a bit to whip it up. Add a few dollops of the whipped cream into the mascarpone and stir softly by folding the cream into the mascarpone. Add the rest of the cream and stir it in gently again.

In a shot glass, a glass or a fleximold, pour the lemon cream first, then the mascarpone mousse and then the lemon cream again. Refrigerate for at least 30 minutes before serving.

To add more effects to your dessert, you can also use a fleximold. I used the Charlotte tray. I layered the cream as I explained above and then I placed the fleximold into the freezer for 12 hours. To serve, unmold the dessert on a plate and eat it as such ( frozen) or, let it thaw out for 1 hour if you want to be it like a mousse. Decorate with lemon slices and lemon zest. Et voila!!!

Bon Appetit and Happy Cooking!!!

Star of Chocolate Mousse and Meyer Lemon Curd


Have you ever worked with Meyer Lemon?!? They have that little “je ne sais quoi”, that is so more refined that regular lemon or lime. A special perfume. Just adding slices of Meyer Lemon to cold water makes a wonderful refreshing summer drink. With memorial week-end upon us, I should have baked a red and blue dessert, but those meyer lemons looked so tempting that I could not resist. I was thinking of making  Meyer lemon curd pies topped with chocolate ganache, but I was too lazy to make my pies and came up with this special dessert.

1. First you will want to grate 2 lemons for the citrus peel.

2. Then squeeze all 4  lemon to get the juices out.

3. Then you will need to clean up the lemon peel, and make the candied lemon peel.

4. Make the chocolate mousse

5. Make the lemon curd.

Candied Lemon Peel:

Ingredients: two Meyer lemons Outer skin, 2 cup of water, 2 cup of sugar.

With a spoon, peel the inside skin of the lemon so that you have the outer part and the white part left. With  a sharp knife, slice the lemon in tiny strips. Set aside.

In a small saucepan, add the water and the sugar, and bring it to boil. Cook until the  sugar has dissolved. Add the citrus and cook for 15 minutes. When the lemon peel is starting to become translucent, take it out with a small sieve and lay them on a silpat.

Let they cool and dry. Use half of it for the chocolate mousse and half for decoration.

Chocolate Mousse with Creme Patissiere: 1/2 of the candied lemon peel diced thinly, 250 gr. or 9 oz. of whole milk, 3 egg yolks, 50 gr. or 2 oz of granulated sugar, 10 gr. or .35 oz of flour, 10 gr. or .35 oz of corn flour, a pinch of salt, 100 gr. of good quality chocolate ( I like the bittersweet ghiradelli).

In a bowl, stir vigorously the egg yolks, the sugar and the salt. Then add the flour and the corn flour and stir and mix well. Warm up the milk either in the microwave for 1 minute, or on a stove. When the milk is hot, pour it onto the egg mixture and stir. Empty the mixture into a small pot and place on the stove onto a low-medium temperature. Stir constantly while it is cooking so that it will not scorch. Stir until the mixture is thickening. Add the chopped chocolate and mix to incorporate. Add the chopped candied lemon peel and mix in. Spoon the mixture into the mold of your choice. I used the star mold and spoon the chocolate mixture equally into the openings of my star mold. Place the tray in the freezer so that the chocolate mixture will chill. ( The star mold is no longer available online, but the flower mold would be as pretty. )

Meyer Lemon Mousse: 4 meyer lemons, citrus of  2 meyer lemon, 5 eggs, 1 1/3 cup of sugar, 1 stick of butter, 1 tsp of salt.

Rinse the lemon, then with a sharp grater, grate the skin of two of the meyer lemons. Squeeze the juice of all 4 meyer lemon to get about 3/4 cup of juice. In a small saucepan, add the lemon juice, the sugar, the citrus, the salt and the 5 eggs and mix well. Place the pan onto the stove at medium temperature and stir.

Continue stirring until the mixture is coming to boil. Then reduce the temperature to medium-low and continue cooking until the mixture gets thick. When it is thick, add 1 stick of butter and mix well until it is well blended. Empty the mixture equally into the mold atop the chocolate.

Place the tray back into the freezer, and leave it for a mimimum of 4 hours.

To serve, unmold the “stars onto the plate and let them warm up to room temperature before eating ( 30 minutes or so..). Decorate with candied lemon peel. Et voila!!!

Bon Appetit and Happy Cooking!!!