LIMONCELLO MOUSSE WITH SUMMER BERRIES

LIMONCELLO MOUSSE WITH SUMMER BERRIES

LIMONCELLO MOUSSE WITH SUMMER BERRIES

Ingredients

SERVES 6 3/4 CUP PORTIONS

3 WHOLE EGGS AT ROOM TEMPERATURE

3 EGG YOLKS AT ROOM TEMPERATURE

3 EGG WHITES AT ROOM TEMPERATURE

PINCH SALT

4 TABLESPOONS LIMONCELLO LIQUER

3/4 CUP LEMON JUICE ABOUT 4-5 LEMONS

1 CUP FINE GRANULATED OR CASTOR SUGAR

1 PINT WHIPPING CREAM

1/2 CUP CONFECTIONERS SUGAR

1 TEASPOON VANILLA EXTRACT

1 CUP FRESH BERRIES OF YOUR CHOICE

Instructions

PREPARE A FINE STRAINER OVER A HEAT PROOF BOWL.

MIX THE LEMON JUICE, SUGAR, WHOLE EGGS AND EGG YOLKS TOGETHER IN A BOWL.

USE A DOUBLE BOILER OR PLACE THIS BOWL OVER A PAN OF SIMMERING WATER SO THE BOTTOM DOESN'T DIRECTLY TOUCH THE PAN BUT FLOATS ABOVE IT.

ON A MEDIUM HEAT WHISK CONTINUOUSLY UNTIL THE MIXTURE THICKENS. IF YOU DIP A SPOON INTO IT THE CURD SHOULD CLING. FOR THE FIRST 8-9 MINUTES YOU WONT SEE MUCH CHANGE BUT IT IS TOWARDS THE END THAT THE MIXTURE WILL THICKEN VERY QUICKLY, SO BE SURE TO KEEP STIRRING.

AS SOON AS THE MIXTURE THICKENS POUR INTO THE PREPARED SIEVE. STRAIN THE LEMON CURD AND DISCARD ANY BITS IN THE STRAINER.

STIR IN THE LIMONCELLO AND ALLOW THE CURD TO COOL OPEN ABOUT 5 MINUTES THEN APPLY SOME PLASTIC WRAP TO IT PRESSING THE PLASTIC DOWN ON THE CURDS SURFACE AND REFRIGERATE UNTIL CHILLED ABOUT 3-4 HOURS.

REMOVE CURD FROM FRIDGE AND WHISK WELL.

WHISK THE CREAM, CONFECTIONERS SUGAR AND VANILLA TO SOFT PEAKS AND FOLD GENTLY INTO THE CURD.

WHISK THE EGG WHITES TO STIFF PEAKS AND FOLD GENTLY INTO THE CURD.

POUR INTO A LARGE SERVING DISH OR INDIVIDUAL CUP SIZED DISHES. GARNISH WITH BERRIES. WRAP WITH PLASTIC AND KEEP CHILLED UNTIL YOU SERVE IT.

http://www.taradeshpande.in/limoncello-mousse-with-summer-berries/