CTP-AIWF menu card
These menu items are all interpretations of recipes in Cook the Part, with the exception of one of the desserts, which seemed to be the winner of the popularity contest.
Frozen Meyer Lemon Mousse Parfait
Frozen Meyer Lemon Mousse (Demi Desserts)
Zest of 2 Meyer lemons
6 to 8 Meyer lemons to make 1 cup juice
1 1/2 cups sugar
4 large eggs, plus 3 yolks
3/4 cup unsalted butter, divided into about 12 tablespoons
1 pint heavy cream, divided
In large saucepan, place Myer lemon juice, zest, sugar, eggs, egg yolks and whisk until blended.
Cook over medium heat, stirring continuously, until mixture is light and coats a spoon, about 8 minutes.
Do not boil.
Remove from heat and add the butter, stirring until well blended and butter is melted.
Strain through fine mesh strainer and cool. When coooled to room temperature, place plastic wrap over top
of curd to avoid formation of a crust. Chill in refrigerator until ready to use. Can be made a few days in advance.
Place 1 1/2 cups of the heavy cream in large mixing bowl and beat until stiff peaks form. Reserving 1 cup of the curd,
fold remaining curd into the whipped cream until well blended.
Place approximately 1/3 cup of the mousse mixture into each of 30-36 small demi dessert cups. (I used these great new glass
tasting coupes from Pier 1. They come in boxes of 12 per box)
Freeze for a few hours.
Remove from freezer about 20 minutes before serving and top each dessert with a dollop of curd and whip the remaining 1/2 cup of
whipping cream and, using a pasty bag with tip or a whip creamer with dispenser, put a small squirt of whipped cream on each
dessert and a mint leaf.