A delicious fresh touch to the cake
Recipe for lemon mousse on shortcrust pastry
Does your cake need a fresh twist, or are you, like me, just crazy about lemon and cream? Then this is just for you.
The recipe is based on two of my absolute “must-haves” in the fridge when I’m working in the sweet kitchen:
Lemon curd and whipping cream.
We always have a homemade lemon curd in the fridge. It can be used for most things in the sweet kitchen and can quickly freshen up a day-old chocolate cake.
Whipping cream is a must in both the sweet and savory kitchen when I get started.
I use the cream as it is in cooking or whipped to top off a soup. Or in the sweet kitchen, it’s a regular part of the filling in choux pastry and for making delicious creams for cakes.
So come and play with me, I’m sure this recipe will be a success.
Servings: pc.
Lemon Mousse on Shortcrust Pastry
A delicious fresh touch to the cake
Ingredients
- 200 gram Whipping Cream
- 120 gram Lemon curd can be bought ready-made
- 30 gram Powdered Sugar
- 6 pcs. Shortbread Bases Homemade
- 100 gram egg white
- 85 gram Powdered Sugar
Instructions
- I used shortcrust pastry bases from this recipe.
- Put cream, powdered sugar, and lemon curd into a mixing bowl and whisk lightly together; it's better to under-whisk the cream slightly than to over-whisk it. An over-whisked cream will become grainy and taste like butter.
- Distribute the lightly whipped lemon cream in a silicone mold (I used one with 6 round circles each with a diameter of 5 centimeters) and place it in the freezer overnight.
- When the Lemon Cream is frozen, turn them out of the mold and place them in a baked shortcrust pastry basket with a bit of lemon curd at the bottom.
- Whip a meringue by adding powdered sugar and egg whites into a mixing bowl. Whisk until stiff and glossy; this takes about 20 minutes at medium speed on a stand mixer.
- Decorate your small tarts with your meringue in a pattern of your choice. I made two different versions, as seen below.
- Lightly toast your meringue with a blowtorch and serve immediately.
Notes
If the lemon cream is to be covered with a glaze, place the cream in a silicone mold and freeze overnight.
Pour the cold cream over with a beautiful glaze and serve it on a delicious golden shortcrust pastry base or as a topping on a dark chocolate brownie.
The lemon cream also works well served in a glass with some burnt white chocolate.
Pour the cold cream over with a beautiful glaze and serve it on a delicious golden shortcrust pastry base or as a topping on a dark chocolate brownie.
The lemon cream also works well served in a glass with some burnt white chocolate.