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Sunday, February 8, 2009

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

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~



檸檬慕斯乳醬杯 - 約8杯

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)

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

1個 柳橙
1個 柚子

- 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。





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。



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

- 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。





  1. 未試整未試食~

  2. 雖然簡單,但經你手就變得好美,真的好想快快動手,做情人節品嚐一口呀!!

  3. Oh, such beautiful treats, Vi! I love the exact same magazines too---I buy delicious., donna hay, VE+T and Gourmet Traveller so much it's not funny. I definitely need more shelf space!!

    Beautiful photos, as always, and I think I never mentioned how good your garden looks! I wish I had one!

  4. 你既作品真系点睇都系甘吸引~~~口水流满地啦

  5. Aw...look light and pretty, it must be delicious too ;)

  6. What a gorgeous post! Love your photography skills!

  7. always so beautiful and fresh lemon, wow!!

  8. WOW this is beautiful! i adore lemon curd and eat it on boring things like toast, muffins or straight out of the jar. Why have I never thought to eat it with mousse??? x

  9. 小婦人 – 真的非常醒胃﹗我再整左lemon curd比家人用來配toasts食。真的供不應求的說。。呵呵。。。

    yy – 等我返HK時帶呢隻syrup比你﹐等我呀﹗﹗

    Christy – I have the same issue – no more storage space but still, I can’t stop buying ;p

    乜系你啊 – 謝謝你每次都咁捧場^^

    Zita – it was light like air!

    My Sweet & Saucy – not as gorgeous as your cupcakes!

    omami – I got fresh lemons, fresh grapefruits, fresh mandarins……

    diva@SugarBar – Don’t feel bad because I just leant that we can eat it with mousse only days before you =)


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