I eat this lemon curd mousse every damn night, so what.
Drooooooollllll
This recipe is dead simple.
Honestly, I think you could Weekend-at-Bernie's somebody into making this mousse. If you like the tangy sweetness of lemon curd (and maybe some tart rhubarb on the side), RUN THIS WAY.
yours,
aa
Lemon Curd Mousse
Prep time: 5 minutes
Serves 4 normal people, or 1 glutton like me
Recommended pairing: Medium-roast coffee in the morning, preferably with some acid and fruit notes. Yes, I HAVE EATEN THIS IN THE MORNING. Sauternes dessert wine at night.
What you’ll need
1 c. heavy whipping cream
1 tbsp light brown sugar
¼ to ⅓ c. prepared lemon curd (depending on how tart you like it)
Tart Rhubarb Rough Jam (optional)
Pink peppercorns for garnishing (optional)
How to make it
In a small bowl, whip cream and brown sugar until soft peaks form (they should look like Conan O'Brien's hairdo). Alternatively, use a wide-mouth pint jar and an immersion blender — this is my method, because sometimes I have the willpower to put a lid on it and store the mousse overnight.
Working ⅛ c. at a time, fold in ¼ c. lemon curd. Add a bit more if you want bigger, lemonier flavor, up to ⅓ c. THAT'S IT THAT'S ALL YOU HAVE TO DO PEOPLE
If you wanna get fancy for your friends, layer the bottoms of four, 4-oz. compote dishes with ~1 tbsp of Tart Rhubarb Rough Jam each (recipe below — holla, today is 2 for 1). Top with lemon curd mousse, about 3 oz. per dish. Don't even garnish it! Or drop a couple pink peppercorns on top. Whatever, man; just do what you need to do to get this stuff in your face.
Refrigerate leftovers (ha ha yeah right) in an airtight container up to 2 days.
>> OMG BONUS RECIPE WHAT <<
Tart Rhubarb Rough Jam
Prep time: 5 minutes
Cook time: 20 to 25 minutes
Makes approx. 4 oz.
Recommended pairing: Lemon curd mousse, obvi. Or ricotta on crostini. Also gin + tonic.
What you’ll need
1 c. rhubarb, chopped
⅓ c. light brown sugar
1 c. water
How to make it
Combine rhubarb, brown sugar, and water in a small saucepan over medium-low heat. Stirring occasionally, cook until rhubarb has broken down and takes on a rough, jam-like consistency, 20 to 25 minutes. Let cool. Refrigerate an airtight container up to 2 weeks.
