"Lemon Cream in a glass is like a sunshine on a rainy day. Sweet-sour combination is so fresh and aromatic, you can almost taste the summer.
In summer, prepare it with fresh fruits - raspberries, strawberries, blueberries for a desert with vibrant colours, filled with vitamins. In winter, top it with sweet bananas, crunchy green pistachios and red goji berries to lighten up the gloomy day."
In summer, prepare it with fresh fruits - raspberries, strawberries, blueberries for a desert with vibrant colours, filled with vitamins. In winter, top it with sweet bananas, crunchy green pistachios and red goji berries to lighten up the gloomy day."
Ingredients for Lemon Curd:
4 larger lemons (organic or unsprayed)
6 egg yolks
130 g sugar
100 g butter
Ingredients for lemon mousse cream:
250 ml double cream
500 g Mascarpone cheese
4-6 spoons sugar
unsalted pistachios
1 banana
goji berries
fresh mint
4 larger lemons (organic or unsprayed)
6 egg yolks
130 g sugar
100 g butter
Ingredients for lemon mousse cream:
250 ml double cream
500 g Mascarpone cheese
4-6 spoons sugar
unsalted pistachios
1 banana
goji berries
fresh mint
Method for Lemon Curd:
Method for Lemon Mousse Cream:
- Mix the sugar with a finely grated zest of 1 lemon Chop the butter.
- Put egg yolks, sugar and lemon juice in a pan. Cook on a medium heat, stirring constantly, but don't let it come to a boil.
- The most important is to stir from the beginning and constantly for about 5-10 minutes, for egg yolks to bind with sugar and lemon juice into a cream and for not to curdle. Otherwise clumps can occur and the cream will not be pleasant to the eye.
- When cream begins to thicken and all the ingredients bind together, gradually add butter, still stirring constantly. The cream is finished when its consistency is a bit thicker and all ingredients are well binded together.
- In each glass put 2 spoons of cream. Place the glasses and the rest of the cream in refrigerator, for the cream to thicken. Cover the pan, so the crust doesn't form. Cooled cream has a consistency of a pudding.
Method for Lemon Mousse Cream:
- With a mixer, mix the Mascarpone cheese with 3 spoons of sugar. Add more sugar if you want; it all depends on what kind of a sweet-sour combination you prefer. Add the Lemon Curd and stir to bind together.
- Separately, whip the double cream with 1 spoon of sugar.
- Add mascarpone cream on top of the Lemon Curd and finish it with a whipped cream.
- Decorate Miss Lemoneé with sliced bananas (before: dribble some lemon juice over bananas to avoid the browning), chopped unsalted pistachios, fresh mint and goji berries. Use fresh fruit in summer months!
Cooking Tips:
With Lemon Curd you can fill various biscuits, macarons or muffins. Mixed it together with a cottage cheese and you can use it for a cheesecake or other filling in a cake. You can use it as a topping on a pie crust for a la Lemon Tart with fruits, or in a cream for cup cakes. You can also fill the meringues baskets or mix it with double cream to top the Pavlova and you can make oh-so-many variations with Lemon Mouse Cream glasses.
Any Cream left over, can be stored in a covered jar in a refrigerator for about a week.
With Lemon Curd you can fill various biscuits, macarons or muffins. Mixed it together with a cottage cheese and you can use it for a cheesecake or other filling in a cake. You can use it as a topping on a pie crust for a la Lemon Tart with fruits, or in a cream for cup cakes. You can also fill the meringues baskets or mix it with double cream to top the Pavlova and you can make oh-so-many variations with Lemon Mouse Cream glasses.
Any Cream left over, can be stored in a covered jar in a refrigerator for about a week.
