This recipe for lemon, cream, and sugar combination is a simple and elegant way to end an outdoor summer meal. Folding lemon curd into whipped cream and freezing it creates a refreshing citrus mousse. The recipe yields an 8-inch mousse and requires 8 to 10 lemons, 2 cups of sugar, 8 large egg yolks, 2 whole eggs, 1 cup of unsalted butter, sliced, 1 1/2 cups plus 2 tablespoons of heavy cream, chilled, candied lemon peel, and an 8-ounce container of crème fraîche. The steps involve making lemon curd, chilling it, folding it into whipped cream, freezing it, and serving it with candied lemon peel and crème fraîche. This recipe is from Martha Stewart Living, June 2001.
27.04.2023 @ 02:27
This recipe for lemon, cream, and sugar combination is a simple and elegant way to end an outdoor summer meal. Folding lemon curd into whipped cream and freezing it creates a refreshing citrus mousse. The recipe yields an 8-inch mousse and requires 8 to 10 lemons, 2 cups of sugar, 8 large egg yolks, 2 whole eggs, 1 cup of unsalted butter, sliced, 1 1/2 cups plus 2 tablespoons of heavy cream, chilled, candied lemon peel, and an 8-ounce container of crème fraîche. The steps involve making lemon curd, chilling it, folding it into whipped cream, freezing it, and serving it with candied lemon peel and crème fraîche. This recipe is from Martha Stewart Living, June 2001.