I think this might be the best dessert I have ever made. It is very rich and creamy with a nice strong lemon flavor. Best of all it isn't really all that hard to make. There are basically two parts to the recipe, preparing lemon curd and preparing white chocolate mousse. Both parts call for the use of a double boiler which can be fashioned easily enough by simply using a good large metal mixing mixing bowl over a pot of boiling water.
First we will prepare the lemon curd. Ingredients:
- 3 eggs (yolks and whites)
- 3 egg whites
- 1 Tbsp fresh lemon zest
- 1/2 C fresh lemon juice
- 1/2 C sugar
- 2 sticks butter
Mix all of the ingredients together and add to the double boiler. Whisk the ingredients vigorously while heating in the double boiler - keep whisking the entire time until the mixture develops a nice creamy consistency (about 5 minutes). Once this has been achieved then remove the mixture and begin mixing in the 2 sticks of butter a little bit at a time. Finally, strain the mixture using something like a fine mesh colander - we don't want any bits of scrambled egg in there!
Next we will prepare the white chocolate mousse. Ingredients:
- 1 1/2 C Heavy Whipping Cream
- 2 egg whites
- 5 Tbs fresh lemon juice
- 1 tsp vanilla extract
- 8 oz white chocolate
Mix the egg whites, lemon juice, vanilla extract and the heavy whipping cream together in a double boiler, whisking vigourously for 7 or 8 minutes. Once again strain the mixture to get rid of any scrambled egg. Add the white chocolate to the mixture and stir it in as it melts.
All that is left now is to take the lemon curd we prepared and fold it in to the white chocolate mousse. Cover the mixture with some plastic wrap so that the plastic wrap is touching the mousse surface (this will keep a skin from forming) and then let it chill in the refrigerator for at least an hour. I had some after about an hour of chilling and it was pretty good - but really it was much better the next day after chilling for a full night.