A stack of golden phyllo and lemony mousse makes a crispy-smooth and utterly delicious dessert.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2007
Lemon Honey Mousse:
MethodLine 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.
Nutritional facts Per serving: about
- Sodium 261 mg
- Protein 8 g
- Calories 486.0
- Total fat 39 g
- Cholesterol 248 mg
- Saturated fat 20 g
- Total carbohydrate 30 g
- Iron 11.0
- Folate 19.0
- Calcium 6.0
- Vitamin A 37.0
- Vitamin C 10.0