Mama Mangia
Super Moderator
Divine Lemon Mousse Napoleons
Serves 8
16 Fajita Size Flour Tortillas
1 cup plus 2 Tbsp. Sugar
3/4 cup fresh Lemon Juice
6 large Egg Yolks
2 large Eggs
1 1/2 Tbsp. grated Lemon Peel
1 1/2 cups Whipped Cream
1 stick Unsalted Butter, melted
1/2 cup Sugar
1 Tbsp. plus 2 tsp. grated Lemon Peel
1 Tbsp. plus 2 tsp. Crystallized Ginger, minced (0.6 oz.)
2 cups slivered Almonds, toasted and finely chopped
1 basket fresh Blueberries
1 basket fresh Raspberries
1 basket fresh Blackberries
Fresh Mint
1. Preheat oven to 350 degrees F. Combine 1 cup sugar, lemon juice, egg yolks, eggs, and lemon peel in large metal bowl. Set bowl over saucepan of simmering water. Do not allow bowl to touch water. Whisk until mixture thickens and registers 160 degrees F. about 18-20 minutes. Transfer to a large bowl and chill until cool, stirring occasionally.
2. Cut off the round edges of the tortillas making rectangle shapes. The rectangles should measure 5-1/2" in length by 3". Generously butter both sides of the rectangles and place on a baking sheet. Mix the sugar, lemon peel, ginger and toasted almonds in a bowl. Evenly sprinkle 1 heaping tablespoon sugar mixture on the buttered tortillas. Bake until golden brown, about 15 minutes. Remove from oven and allow to cool on a rack.
3. Beat 1-1/2 cups whipping cream and 2 Tbs. sugar in a mixer until medium firm peaks form. Fold into the lemon curd. Place 1/3 cup mousse on the tortilla napoleon. Top with berries and another napoleon. Top with another 1/3 cup mousse and berries. Repeat with remaining napoleons. Garnish with mint and serve.
Serves 8
16 Fajita Size Flour Tortillas
1 cup plus 2 Tbsp. Sugar
3/4 cup fresh Lemon Juice
6 large Egg Yolks
2 large Eggs
1 1/2 Tbsp. grated Lemon Peel
1 1/2 cups Whipped Cream
1 stick Unsalted Butter, melted
1/2 cup Sugar
1 Tbsp. plus 2 tsp. grated Lemon Peel
1 Tbsp. plus 2 tsp. Crystallized Ginger, minced (0.6 oz.)
2 cups slivered Almonds, toasted and finely chopped
1 basket fresh Blueberries
1 basket fresh Raspberries
1 basket fresh Blackberries
Fresh Mint
1. Preheat oven to 350 degrees F. Combine 1 cup sugar, lemon juice, egg yolks, eggs, and lemon peel in large metal bowl. Set bowl over saucepan of simmering water. Do not allow bowl to touch water. Whisk until mixture thickens and registers 160 degrees F. about 18-20 minutes. Transfer to a large bowl and chill until cool, stirring occasionally.
2. Cut off the round edges of the tortillas making rectangle shapes. The rectangles should measure 5-1/2" in length by 3". Generously butter both sides of the rectangles and place on a baking sheet. Mix the sugar, lemon peel, ginger and toasted almonds in a bowl. Evenly sprinkle 1 heaping tablespoon sugar mixture on the buttered tortillas. Bake until golden brown, about 15 minutes. Remove from oven and allow to cool on a rack.
3. Beat 1-1/2 cups whipping cream and 2 Tbs. sugar in a mixer until medium firm peaks form. Fold into the lemon curd. Place 1/3 cup mousse on the tortilla napoleon. Top with berries and another napoleon. Top with another 1/3 cup mousse and berries. Repeat with remaining napoleons. Garnish with mint and serve.
