Pistachio Wafers with Lemon Honey Mousse
A stack of golden phyllo and lemony mousse makes a crispy-smooth and utterly delicious dessert.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 486 |
| pro | 8 g |
| total fat | 39 g |
| sat. fat | 20 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 248 mg |
| sodium | 261 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 11% |
| vit A | 37% |
| vit C | 10% |
| folate | 19% |
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2/3 cup (150 mL) shelled pistachios
1/4 cup (50 mL) granulated sugar
6 sheets phyllo pastry
1/3 cup (75 mL) butter, melted
Lemon Honey Mousse:
4 egg yolks
2 eggs
1/3 cup (75 mL) lemon juice
1/4 cup (50 mL) liquid honey
1/4 cup (50 mL) cold butter, cubed
1 tbsp (15 mL) grated lemon rind
1-1/2 cups (375 mL) whipping cream
Preparation:
Line rimless baking sheet with parchment paper or grease. Cut second sheet same size as baking sheet. Set aside.
In food processor, chop pistachios with sugar until crumbly. Remove 2 tbsp (25 mL) and set aside for garnish.
Lay 1 sheet phyllo on prepared pan; cover remaining phyllo with damp towel. Brush phyllo with butter; sprinkle with generous 2 tbsp (25 mL) of the remaining pistachio mixture. Top with sheet of phyllo; brush with butter. Repeat layers with remaining pistachios, phyllo and butter.
Cut phyllo stack in half lengthwise; cut each half crosswise into 8 rectangles. Cover with parchment paper; set second baking sheet on top. Bake in centre of 375°F (190°C) oven for 10 minutes.
Remove top baking sheet and paper; bake until golden, about 5 minutes. Let cool on rack. (Make-ahead: Store wafers in layers separated by waxed paper in airtight container for up to 1 week.)
Lemon Honey Mousse: In heatproof bowl, whisk egg yolks, eggs, lemon juice and honey. Place over saucepan of simmering water over low heat; cook, stirring constantly, until mixture can mound on spoon, about 10 minutes. Strain into large bowl. Add butter and lemon rind; stir until butter melts. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whip cream; fold one-third into lemon mixture. Fold in remaining cream. Place 1 wafer on each of 8 plates; spoon 1/4 cup (50 mL) mousse over top of each. Top with second wafer then scant 1/4 cup (50 mL) mousse. Sprinkle with reserved pistachio mixture.
In food processor, chop pistachios with sugar until crumbly. Remove 2 tbsp (25 mL) and set aside for garnish.
Lay 1 sheet phyllo on prepared pan; cover remaining phyllo with damp towel. Brush phyllo with butter; sprinkle with generous 2 tbsp (25 mL) of the remaining pistachio mixture. Top with sheet of phyllo; brush with butter. Repeat layers with remaining pistachios, phyllo and butter.
Cut phyllo stack in half lengthwise; cut each half crosswise into 8 rectangles. Cover with parchment paper; set second baking sheet on top. Bake in centre of 375°F (190°C) oven for 10 minutes.
Remove top baking sheet and paper; bake until golden, about 5 minutes. Let cool on rack. (Make-ahead: Store wafers in layers separated by waxed paper in airtight container for up to 1 week.)
Lemon Honey Mousse: In heatproof bowl, whisk egg yolks, eggs, lemon juice and honey. Place over saucepan of simmering water over low heat; cook, stirring constantly, until mixture can mound on spoon, about 10 minutes. Strain into large bowl. Add butter and lemon rind; stir until butter melts. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whip cream; fold one-third into lemon mixture. Fold in remaining cream. Place 1 wafer on each of 8 plates; spoon 1/4 cup (50 mL) mousse over top of each. Top with second wafer then scant 1/4 cup (50 mL) mousse. Sprinkle with reserved pistachio mixture.
Source
Canadian Living Magazine: July 2007
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