Lemon Mousse
Apr 29, 2007
With Valentine’s Day just around the corner, a home-cooked meal from the heart can be extremely special. Why not finish it off with a beautiful and romantic dessert? Served in elegant champagne glasses, this is sure to sweep your date off their feet.
Bittersweet and white chocolate pair in a very rich frozen two-layer mousse created for Christmas in November by executive chef Michael Mandato. In his pastry kitchen, there is a good supply of rounded silicone moulds necessary for the igloo shape. But layering the rich dessert in ramekins is just fine, especially if, instead of turning out the dessert igloo-style, you simply garnish each with a dollop of whipped cream and chocolate shards. Or garnish with a coffee bean, edible gold, raspberries or even finely diced mango and kiwifruit.
Here's an elegant little dessert that's just fine on its own or dressed up with sliced strawberries macerated in a splash of dark rum and sugar. Or serve with maple syrup and a cookie or just by itself sprinkled with toasted sliced or chopped nuts.
This is a great project for beginner bakers, as the French-style layered sponge cake involves many classic techniques. To bring your eggs to room temperature quickly, submerge them in lukewarm water for 10 minutes, changing the water halfway through.
For a stunning centrepiece, use a traditional jelly mould for this wine-infused retro jelly. (A deep bowl will also work well.)
