PURPLE LEMON MOUSSE
Delicious dark berries (blue- and black-) combined with sweet cherries comprise the purple portion of this dense, fruity mousse. A nice thick layer of lemon adds a little sunshine to the Barney-colored base and crushed Amaretti cookies add an unexpected touch of soggy almond crunch. Topped with whipped cream and garnished with a non-toxic blossom from the garden such as the sprig of Purple Verbena shown here, you're in for a delightful summer treat.
What could be bad?
[When you buy ANYTHING from Amazon.com, come to www.spectacularlydelicious.com first and enter Amazon through the ad that's lower down on the right-hand side. Spectacularly Delicious thanks you for your support.]
1 pint blueberries
1/2 pint blackberries
1/2 pint pitted sweet cherries
2 envelopes unsweetened gelatin
2 extra large eggs
1/2 c. milk
1/3 c. sugar
1 t. vanilla extract
zest of one lemon
6 Amaretti cookies (there are two in each of these paper wrappers, so I really used 12 little ones)
2 c. whipping cream, divided
1/3 c. confectioners' sugar, plus more to taste
Put the berries and cherries in the food processor with the chopping blade and give them a good long spin, until you have a smooth mush. It'll be thick and juicy. Tip out into a sauce pan, and sprinkle one packet of gelatin evenly over the surface. Let stand a minute or two until the gelatin softens. Over medium heat, cook the berry mix a bit, stirring all the while until the gelatin is completely dissolved. Get it hot but DO NOT BOIL, or even simmer. Just hot. Transfer to a bowl, cover with plastic wrap and stash in the fridge until it chills and gets thick and blobby.
In another sauce pan, whisk the eggs, milk, vanilla extract and sugar until well blended. Sprinkle the other packet of gelatin on this, and again let sit 'til the gelatin softens up. Give it another whisking to fully dissolve the gelatin and add the lemon zest. Over medium heat slowly cook the mix, stirring all the while, just until it thickens. (If it comes up to a simmer, game over. Curdles.) Pour out into another mixing bowl, cover and refrigerate until stiff.
Once the two bases are chilled, the berry mix will be looser than the lemon, and that's okay.
Whip one cup of the cream with 1/3 c. confectioners' sugar until stiff. Mix 2/3 of the whipped cream in to the berry mix. Use a spatula to break up the lemon mix and mix n the remaining whipped cream. As the lemon base is firmer, be sure to mix well.
Put the Amaretti in a plastic bag and use the flat side of a meat mallet to pulverize the cookies.
Line up six parfait glassed. Divide the cookie crumbs in half. Use the first portion to spoon in a little layer at the bottom of each glass. Now spoon in the purple berry mousse. Top with cookie sprinkles from the reserved portion. Divide the lemon mouse equally on top. Cover each parfait glass and return to the fridge for a couple of hours to allow things to firm up again.
Whip the second cup of cream with as much confectioners' sugar as you desire. Place a generous dollop on top of each, and top with the aforementioned purple blossoms.
Viola! Purple Lemon Mousse. You're not going see this lovely dessert every time you turn around, this is one of those clever creations of which reputations are made.Print This Post