Lemon Mousse, Mousse de Limón


Mousse have a light and creamy texture makes them a favorite in any dessert menu. As done in my passionfruit mousse, I prepared this one with Italian meringue, which is beaten egg whites with a hot sugar syrup instead of beating egg whites with granulated sugar only. This avoids the risk of contamination with raw eggs whites and gives the mousse a better texture and flavor. The following may be eaten alone as a cold dessert or as use a cake filling. Note: Dominican lemons are green, so what you see here are lemons not lime.


Prepare the lemon curd and reserve.

Prepare the meringue and  reserve.

Mix unflavored gelatin with lemon curd, add merigue and stir.

Add the whipped cream to the meringue mixture and fold using a spatula. This time I used a whisk to speed the process and the end result was fine.


Lemon Mousse 
Receta en español: AQUÍ.

Ingredients: 
1 ½ cup of Lemon Curd
1 ½ heavy cream (whipping cream / cream)
1 envelope unflavored gelatin 
For the meringue: 
3 egg whites
1 cup sugar
¼ cup water
½ teaspoon vanilla

Preparation: 
1. Prepare lemon curd and reserve.
2. Prepare the meringue using the same recipe of Italian meringue but halved and because it is to use for a mousse less ingredients are needed, set aside. 
Use the 3 egg whites, 1 cup sugar ¼ cup water and ½ teaspoon vanilla for the meringue. 
Boil 1 cup sugar and ¼ cup of water until it's bubbling with a thick consistency like a syrup. While the syrup starts to thicken you can proceed to beat the egg whites until soft peaks form, add the syrup while it is still hot, in a slow stream while egg whites remain beating at high speed. Continue beating until the meringue cools and looks shiny. For more tips and information read the complete meringue recipe.
3. Hydrate the gelatin in ¼ cup of water, stir with a fork and place in a double boiler to heat and dissolve gelatin; reserve.
4. Whip the cream, reserve.
5. Incorporate the dissolved gelatin to the lemon curd, fold in meringue and then finally the whipped cream.
6. Place in serving containers or in a mold and let cool in the refrigerator until it sets. Serve cold.

Yield: 10 servings.

Note: If you prefer you can use a pastry bag to serve in cups.


Check out these other cool mousse:
Mango Mousse, by Elisabeth.
Orange Mousse, by Merchi.


Where there is strife, there is pride, but wisdom is found in those who take advice.~ Proverbs 13:10.
by Mari Nuñez
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Lemons are for Lemon Curd


Lemons are everywhere I go in the streets of Santiago Dom. Rep., inviting one to make a variety of lemony recipes. Besides summer favorites such as lemonade and lemon icies, lemons are for sweet creamy lemon curd, the perfect cream to make lemon meringue pie, lemon mousse (which I'll be posting soon) and as the all-time favorite, filling for cakes, cupcakes and cookies.




With the shown amount of lemons I picked in by backyard Persian lemon trees, I just had to use a few to prepare and update my previous curd recipe and add some photos to it too. If you haven't already make this fruit curd, I advice you to go to the market, get some lemons and prepare this recipe! I am sure you'll enjoy its tart yet sweet flavor in a cream that can be enjoyed with any almost any baked goods.


Lemon Curd

 
Ingredients: 
½ cup fresh lemon juice (115 g)
¾ cups sugar (150 g)
2 eggs + 2 yolks
4 tablespoons unsalted butter (57 g)
2 teaspoons lemon zest (green part only)

Instructions: 
1. Beat the eggs and yolks with the sugar until slightly foamy for 1-2 minutes, add lemon or lime juice and place in a heavy-bottomed pot over medium-low heat, or double boiler over medium heat .
2. Cook, stirring constantly, until mixture thickens and forms a layer on the back of a spoon. It took about 5-10 minutes depending on the size of the pot. Remove from heat and add the butter, stir with wisk until smooth, pass through a sieve and add the lemon zest if desired.
3. Pour the cream into a bowl and lay a plastic sheet directly on the surface of the cream until cooled to avoid skin from forming. Refrigerate until completely cool and thickens, or until needed. Lasts up to 2 weeks in the refrigerator.

Yield: 1 ½ cups.

Note: Dominican lemons are green, so what you see here are lemons not lime. 






Other recipes with lemons:

You will not fear the terror of night, nor the arrow that flies by day, ~ Psalms 91: 5.

 
Text and Photos © Mari's Cakes
by Mari Nuñez
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Banana Mama

Hi! I know back -to- school time brings many of us back to routines and busy schedules, leaving us wanting more fun time in the sun, so I decided to take a brief  break from my "blog break" to share this refreshing  and delicious recipe that will take you back to fun days at the beach all year long :)

I am sure you will enjoy this Caribbean piña colada cocktail variation. It's an exotic blend of tropical fruits such as strawberries, bananas, pineapples and coconuts. Due to its delightful flavor, it’s one of the most prepared drinks in Dominican Republic's beach resorts. This has become a favorite of multiple foreigners, and my daughters, who fell in love with it as soon as they tasted it. I had to prepare my version at home and of course... share it with you.


I like this version best because it is made with all natural fruits instead of using prepared mix drinks or artificial flavors. I prepared it without alcohol to make a super tasty smoothie. I hope you can make this cocktail at home soon. ENJOY!


Banana Mama Recipe

Ingredients:
1 cup diced pineapple
3 Tablespoons coconut cream
½ cup strawberries
1 banana
½ - 1 cup water or pineapple juice
ice cubes (about 8-10 cubes if fruits are frozen)
sugar (if you think necessary)
rum to taste (optional)

Preparation:  
1. Wash and cut into cubes the strawberries and pineapple, place in a bag or plastic container and freeze for 30 minutes or more.  
2. Place all ingredients in a blender and blend.  
3. If preferred, decorate the glass with some fruit and serve.

Yields: 5 Cups.

The cream of coconut I use. It's very sweet, so not much sugar is needed for this recipe.

Dedicated to my little one, Topaz who loves this smoothie.


"Be careful, or your hearts will be weighed down with carousing, drunkenness and the anxieties of life, and that day will close on you suddenly like a trap. For it will come on all those who live on the face of the whole earth." ~ Luke 21:34-35

 
Text and Photos © Mari's Cakes
by Mari Nuñez
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