Bravo! 365 Yummy Peanut-Free Recipes: A Yummy Peanut-Free Cookbook You Will Need by Mavis Olsen

Author:Mavis Olsen [Olsen, Mavis]
Language: eng
Format: azw3
Published: 2020-09-14T16:00:00+00:00

Direction

To prepare the curd: In a heavy large saucepan, combine cornstarch and sugar. Slowly stir in lemon juice, stirring until all cornstarch dissolves. Beat in yolks and eggs. Mix in butter. Whisk over medium heat for about 12 minutes until curd boils and thickens. Place into a medium bowl. Chill for at least 6 hours until cold. (You can prepare 1 week in advance. Press a plastic wrap onto surface of curd and keep it chilled.)

To make the crust: Prepare the oven by preheating to 350 degrees F. Use a nonstick spray to coat the bottom of a springform pan (8-inch diameter). In a small bowl, mix butter and cookie crumbs. Press onto the bottom of the pan. Bake for about 15 minutes until golden. Let cool.

To prepare the mousse: In a small saucepan, place 5 tablespoons water. Evenly dust gelatin over. Allow it to stand for about 15 minutes until gelatin softens.

In the meantime, put 1 3/4 cups lemon curd in a large bowl. In another small saucepan over medium-low heat, whisk 3/4 cup curd into another until very warm.

Whisk gelatin mixture over medium-low heat until liquid is clear and dissolved (don’t boil). Stir warm gelatin mixture into 3/4 cup warm curd. Slowly mix gelatin-curd mixture in a large bowl with curd. In a medium bowl, whisk egg whites with an electric mixer until it forms soft peaks. Slowly put in sugar, whisking until whites are glossy and thick. Add whites into the curd mixture and fold, in 3 additions. In another medium bowl, whip the cream with the same beaters until it forms peaks. Add into the egg white-curd mixture and fold, in 3 additions. Put enough mousse over the cooled crust to fill the pan fully. Put the rest of the mousse into a small bowl and set aside. Chill the rest of curd, reserved mousse, and chill mousse cake, covered, overnight.

Slice around the cake to loosen with a long thin knife. Take off the pan sides. Cautiously spread 3/4 of the rest curd over cake. In a pastry bag fitted with a small star tip, put the reserved mousse. Pipe the rosettes of mousse around the top edge of the cake. Chill the cake until ready to use. (You can prepare up to 8 hours in advance.)

Arrange slices of lemon between rosettes. Slice cake into wedges.

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