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Recipe Detail Page
Limoncello Mousse Parfaits
Early Summer 2016
This isn’t a traditional mousse in that there are no whipped egg whites in here. Instead, I’ve lightened and enriched a lip-smacking lemon curd with dollops of whipped cream. And for a little crunch, amaretti biscuits get married to their Italian limoncello cousin.
Serves 6
4 large egg yolks plus 1 whole beaten egg
1 cup (250 mL) sugar
½ cup (125 mL) fresh lemon juice (about 3 large lemons)
Pinch of salt
½ cup (125 mL) unsalted butter, room temperature
¼ cup (60 mL) limoncello
1 cup (250 mL) 35% whipping cream
½ cup (125 mL) crushed amaretti biscuits
1 In a medium-size saucepan on low heat, whisk together beaten egg yolks and whole egg, sugar, lemon juice and salt. Keep on whisking for about 7 to 10 minutes, or until mixture thickens up considerably.
2 Remove pot from heat and stir in the butter, a few pats at a time, until it’s all used up. Stir in limoncello until combined, then strain through a fine sieve if you want it perfectly smooth. (If all looks smooth already with no egg bits, you can skip this step.) Let curd cool in a bowl for a bit, then cover and place in the fridge for at least 2 hours.
3 When curd is cold, whip cream in a large bowl until stiff peaks form, then fold it in with the lemon curd, reserving a few dollops of plain whipped cream for garnish.
4 Spoon mousse into lovely glasses, top with a heaped tsp (6 mL) of crushed amaretti biscuits, then a dollop of whipped cream and a final sprinkle of crumbs.
Serves 6
