Monday, July 19, 2010

Lemon White Chocolate Mousse and Berry Parfaits

Each month, a group of girls meet at my house for a Stampin' Up party/workshop/club. We have a ton of fun, laughing while making cards or other creative projects. Each girl gets a turn at being the "hostess"--bringing a yummy treat and earning the freebies. July was my turn to share treats. about some pressure. Granted, it was self-induced, but I couldn't help but think that my food blogging eliminated a simple boxed brownie mix for my treat. (Not that there's anything wrong with boxed brownies, but I was feeling the pressure to come up with something delectable and creative).  Another friend recommended this recipe, in a roundabout way. Parfaits are fun and simple, and this one was especially delish!  It was very lemon-y tasting and the white chocolate flavor was very subtle.

Lemon White Chocolate Mousse and Berry Parfaits
from Annie's Eats
8-10 servings

5 large egg yolks
½ cup sugar
½ cup fresh lemon juice
4 tsp. lemon zest
Pinch of salt
¼ cup plus 2 2/3 cups heavy whipping cream, divided
3.5 oz. good quality white chocolate, finely chopped
4-5 cups assorted berries (I used sliced strawberries and raspberries, with a couple blueberries on top)

To make the lemon curd, combine the egg yolks, sugar, lemon juice, lemon zest and salt in a medium saucepan set over medium heat.  Heat, whisking constantly, until the mixture thickens and registers about 170˚ F on an instant-read thermometer.  Transfer the mixture to a bowl, cover with plastic wrap so that it is touching the surface of the curd (this prevents it from forming a skin.)  Cool until the mixture is at least at room temperature.

Meanwhile, combine ¼ cup of the heavy cream in a heatproof bowl with the white chocolate.  Set the bowl over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is melted.  Remove from the heat and let cool to room temperature.

Once both the lemon curd and white chocolate mixtures have cooled, beat the remaining heavy cream in the chilled bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form.  Once the cream is fully whipped, divide the mixture between the two bowls with the lemon curd and the melted white chocolate.  Gently fold the whipped cream into each until well incorporated, smooth and no streaks remain.

Layer the lemon mousse and white chocolate mousse as desired in serving dishes with berries between the layers.  Cover and refrigerate until ready to serve.

1 comment:

  1. Looks terrific! I can't wait to try it.


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