In season: Lemon Mousse with Citrus Curd ~ 檸檬慕斯乳醬杯

Since I developed an interest in pastry and baking, all these gorgeous food magazines seem to just appear out of no where! To name some of my favorite reads: Donna Hay, Delicious, Elle à Table, エル・ア・ターブル(Elle à Table in Japanese) Gourmet Traveller , Saveurs , Vogue Entertaining + Travel , and fresh off the press is jamie magazine - Jamie Oliver’s newest project - which was launched this past holiday! These are food magazines that seamlessly married beautiful photography with stunning styling! I strongly recommend that you look for a copy of any of the above on your next trip to a book store. I am positive that you won’t be disappointed^^

Oh back to this dessert – so we know that citrus are in season and like any other great chefs would do – cook with what is in season! Plus I got the prefect recipe for it too^^

The recipe belongs to Andy Bunn of Café Sopra at Fratelli Fresh in Australia, who also is a contributor at VE+T. I have been eager to give this lemon mousse with citrus curd a try since I saw it on the cover of Vogue Entertaining + Travel (Vol.33 no.4) - it simply looked divine. Now that the citrus in my garden are at their best, I couldn’t wait any longer. I made these as the finale for a family dinner over the weekend and it was well received.



I stayed true to his recipe and didn’t make any adjustment except adjusting the quantities of some ingredients. It tasted lovely, airy and has an ultra silky texture. I served them with elderflower thins giving that it is quite tangy – a recipe I found in the Delicious December issue. I came to love anything make with elderflower after having eaten this dessert. Btw, this is great to be served at the Valentine’s Day dinner that you may be preparing. Talking about Valentine’s Day, I have just the perfect cake recipe in mind but let’s just hope that I am able to share with you before this date….

Lemon Mousse with Citrus Curd

Citrus Curd
175g caster sugar
3Lrg. eggs, lightly beaten
125g unsalted butter, chopped into cubes
Juice of 3 lemons

Lemon Mousse
200ml fresh lemon juice
160g caster sugar
10g leaf gelatine
300ml whipping cream
250ml water

Garnish:
1 pink grapefruit
1 orange
Some candied kumquat



Make the citrus curd:
Place the lightly beaten eggs, lemon juice, caster sugar and butter in a heatproof bowl and place it over a saucepan of simmering water. Using a whisk, whisk the mixture continuously until it becomes thicken and glossy. Remove from heat, cool slightly then spoon into an airtight container and let chilled.

Make the lemon mousse:
Bring lemon juice, sugar and water to a boil over medium heat. Continue to boil until sugar completely dissolved then remove from heat. Add in the pre-soaked gelatine and still until completely dissolved. Place the mixture in an ice water bath and let cool completely, stirring occasionally. This cooling step is critical: otherwise, when the cream folded in, the two mixtures will separate into two layers. While the lemon mixture is being cool, whisk the cream until soft peak forms then fold it into the chilled lemon mixture until combined. It should look runny/loose at this point.

Spoon and divide the citrus curd among 6 glasses, tap glasses lightly to release the air bubbles, place 1 - 2 pieces candied kumquat on top then spoon in the lemon mousse next and chill for at least 2 hours or overnight to set. Garnish with orange and grapefruit slices, also some grapefruit pulps.



Elderflower thins – makes about 50 cookies
100g unsalted butter, softened
110g caster sugar
1 egg
1tbsp elderflower syrup
200g all purpose flour, sifted
1tsp baking powder

I thought you should know:
- Only bake the cookies the day you plan to serve them to keep its flaky texture.

Sift together flour and baking powder and set aside. Place the unsalted butter in a bowl, mash it with a spoon. Add in the sugar and stir with a spoon to combine. Add in the flour mixture gradually until combined then add the elderflower syrup, egg and mix to form a soft dough ball.

Turn the dough onto a lightly floured work surface and roll into a cylinder. Wrap it with parchment paper, place it in the freezer and chill for 2 hours.

Take the dough out and let rest for 15 minutes to soften; meanwhile, preheat the oven to 380°F/190°C. Cut the dough into 5mm slices and bake for 15 minutes or until golden. Remove from oven and let cool on wire rack.



自從對甜點跟培烘產生濃厚的興趣﹐突然間像發現新大陸似的發現很多讓我眼睛為之一亮的烹飪雜誌。奇怪了﹐為什麼以前都好像沒看到呢?﹗其中又以Donna Hay, Delicious, Elle à Table, エル・ア・ターブル(Elle à Table 的日文版) Gourmet Traveller, Saveurs, Vogue Entertaining + Travel, 還有去年 十二月才創刊的jamie magazine是我每期必敗的。這些雜誌從擺盤到攝影風格都充滿美感﹐美的不像話﹗我隆重推薦給大家﹐希望你們下次進書店的時候找找看﹐我敢說你一定會得到一個視覺上的饗宴﹗

這個甜點就是來自雜誌的。大家也知道現在是柑橘當令的季節﹐大廚們常建議說多食用當季的蔬菜生果﹐所以找食譜的時候也是朝著這方向選材的。甜點食譜來自Vogue Entertaining + Travel。是由澳洲的Café Sopra的主廚Andy Bunn提供的。去年夏天VE+T的封面就是這個檸檬慕斯乳醬杯﹐咋看好不驚艷哦﹗食譜除了改了某些材料的量﹐基本是沒有更改﹐原汁原味。味道酸酸的﹐乳醬又或是慕斯的質地都非常細緻軟滑﹐入口即溶﹐ 口感輕盈的不得了﹐佐清雅的接骨木花脆餅享用會取得絕妙的均衡與和諧滋味喔~

還有過幾天就是情人節了﹐這個甜點操作不難﹐推薦大家做這個作為餐後甜點﹐酸酸甜甜像極了戀愛的感覺呢^^



檸檬慕斯乳醬杯 - 約8杯

檸檬乳醬
175g 細砂糖
3個 L尺寸全蛋﹐稍微打發
125g 無鹽奶油﹐切丁
3個 Meyer檸檬(過濾檸檬汁)

檸檬慕斯
200ml 濾過的新鮮檸檬汁
160g 細砂糖
10g 明膠片
300ml 鮮奶油
250ml 清水

裝飾用:
1個 柳橙
1個 柚子
適量的糖漬金桔

要注意什麼呢?
- 檸檬糖漿一定要完全放涼才能拌入打發好的鮮奶油﹐要不然兩者是不能完全乳化﹐會分離的。

製作檸檬乳醬：
先燒開一小鍋的水﹐轉小火。將打散的蛋﹑濾過的檸檬汁﹑細砂糖及奶油混合裝進耐熱大碗裡，放小鍋上隔熱水攪打。用打蛋器持續不斷的攪拌至變稠﹐並可以在木匙背劃出清晰的線條時﹐約8-10分鐘﹐乳醬就完成了。稍微放涼後倒進密閉的容器裡﹐放冰箱存放。

製作檸檬慕斯:
明膠片用冰水泡軟之後擠掉水分﹐備用。如果用明膠粉﹐將其倒入水裡泡脹後備用。

把檸檬汁﹑細砂糖及水混合倒進小鍋裡﹐用中火煮至砂糖完全融化後﹐離火。加入泡軟的明膠片，確實拌勻後將小鍋放冰水浴放涼。

待檸檬糖漿放涼後﹐將鮮奶油隔著冰水打發至出現尖角的起泡程度﹐然後拌進冷卻後的檸檬糖漿中。用切拌法(用橡皮刀源邊往下刮翻)將3份1份量的發泡鮮奶油拌入檸檬糖漿裡﹐攪拌乳化後﹐拌入剩餘的鮮奶油﹐確實攪拌勻備用。

舀取3 – 4湯匙檸檬乳醬倒入杯中至3份2滿﹐抹平﹐輕輕叩幾下釋放氣泡﹐放1 - 2塊糖漬金桔在上, 然後舀進檸檬慕斯至滿﹐輕輕叩幾下釋放氣泡﹐放進冰箱冷藏凝固﹐至少2小時或一個晚上。

享用前放幾瓣柳橙﹑柚子在慕斯上﹐再撒一些柚子果肉。



接骨木花脆餅– 約50個
100g 無鹽奶油﹐室溫放軟﹐切丁
110g 細砂糖
1 全蛋
1tbsp 接骨木花糖漿
200g 麵粉, 篩過
1tsp 發酵粉/泡打粉

要注意什麼呢?
- 這個餅乾的麵糰預先做好﹐享用的時候才烘烤方能保持酥脆的口感。

將麵粉和發酵粉混合篩過。將室溫放軟的奶油用湯匙壓散拌勻至蓬鬆。加入細砂糖攪打勻後加入小量的麵粉﹐拌勻後再加入剩下的麵粉﹐然後加入接骨木花糖漿﹐雞蛋﹐拌成糰塊。

將麵糰放在撒上麵粉的工作台上﹐揉至成圓柱狀﹐用烘烤紙包裹好再放進冰箱靜置2個小時醒麵。

取出麵糰﹐室溫回軟15分鐘。同時預熱烤箱至380°F/190°C。在餅乾烤盤上鋪上烘烤紙﹐備用。將麵糰切成約厚5mm的薄片﹐有間距地排放在鋪了烤盤紙的烤盤上﹐放入烤箱烤15分鐘或是烤到餅乾週邊變金黃色就可以了。烤好後記住要在鋼架放涼﹐否則口感沒那麼酥脆。