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Lemon Mousse Verrine

Posted By Nicole On February 24, 2012 @ 2:01 pm In Puddings, Custards and Mousses,Recipes | 3 Comments

Lemon Mousse Verrine
Lemon curd is such a versatile product that I love to have it in my kitchen. I’ll happily eat it plain, but I also regularly reach for it as a cake (or cupcake) filling and even add a dollop or two to buttercream for flavoring. One other dessert I like to make with lemon curd is a simple Lemon Mousse that is made just by folding lemon curd into some lightly sweetened whipped cream.

Lemon Mousse Verrine consists of layers of simple lemon mousse stacked with a layer of lemon curd. I definitely recommend using homemade lemon curd or homemade meyer lemon curd for the best results (I used meyer lemon curd in this dessert), but you can get away with store-bought, too. I topped my dessert off with some gingersnap crumbs to add a little crunch to each bite, and set a few on the side for dipping (which I also recommend!). Graham crackers also make a great accompaniment to the dessert.

A verrine is simply a dessert that is layered in a small glass. This kind of presentation is a great way to dress up a relatively simple dessert and make it look very elegant. Any kind of small glass will work, including brandy and wine glasses, although I personally am partial to straight-sided glasses because it is very easy to see the layers. I don’t use glasses that hold more than 6-oz for desserts like this, but this recipe is very easy to scale up or down to make it fit your glasses and the number of people you’re serving.

Lemon Mousse Verrine
1 cup heavy cream
2 tbsp confectioners’ sugar
1/2 tsp vanilla extract
1/2 cup lemon curd, divided (homemade)
gingersnap or graham cracker cookies

Whip cream to soft peaks. Sift in confectioners’ sugar and beat to incorporate. Fold in vanilla extract and 1/4 cup of the lemon curd until well incorporated.
Place a dollop of lemon mousse (2-3 tbsp) into each of four dessert cups. Top each layer of mouse with 1 tbsp lemon curd, then top off with more whipped cream.
Crush some of the gingersnaps or graham crackers into large crumbs and sprinkle on top of the mousse before serving. Garnish plate with additional cookies, if desired.

Mousse is best served shortly after preparing, but can be stored in the fridge for up to 1 day if made ahead of time. Cookie crumbs should be added just before serving.

Serves 4.


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