December 20, 2013
It's hard to believe after making a lot of stuff last Friday, I managed to make dessert for Sunday brunch and go home right on time. (Well, I went to work earlier than my usual start time so I could get everything ready). Two staff who usually do dessert for the event took their holiday at the same time leaving the job to me and the demi chef de partie. Like me, she also had things lined up for the day but we had to cover for the ladies. So here's one of the three mini dessert I made for brunch. Limoncello Mousse, a sweet concoction with a mild citrusy kick.
The demi chef de partie and I both didn't have any idea how the dessert were made. I had a recipe for lemon curd tart which I used at my old job in Bangkok. I decided to adapt the limoncello mousse from that then added the lemon liquer to the mixture. Boy, what a difference the limoncello made. Yum Yum!
1 cup sugar
1 cup fresh lemon juice
zest of 2 lemons
6 TBSP butter
3 cups whipped cream
a shot of limoncello
Combine lemon juice, zest, sugar and eggs in a bowl. Whisk. Place the butter in another bowl. Set aside.
Place the bowl over a saucepan of simmering water. Cook until mixture thickens and coats the back of a spoon. Be sure to stir the mixture occasionally.
Remove from heat and strain mixture over butter. Stir.
Stir in limoncello. Set aside a quarter of the mixture.
Fold 2 cups of whipped cream into the remaining mixture.
Pipe the mousse into dessert glasses. Spoon a small amount of limoncello over the top.
Top with whipped cream and lemon slice. Chill before serving.