Lemon
Drop Mousse with Pomegranate
Sugar Garnish
By Chef Joey Gionti,
www.expresscateringonline.com
Fort Lauderdale, Florida
Serves 4
Lemon Curd Ingredients:
2 Eggs
2 Egg Yolks
1/2 cup Sugar (white)
1/2 cup Lemon Juice (3 lemons)
1 tspn. Lemon Zest
1 pinch Salt
1/3 cup Rock Sugar
3 tbsp Unsalted Butter (cubed)
Procedure:
Whisk eggs, yolks, sugar, lemon juice, zest and salt in large saucepan.
Add butter, cook low - medium heat, stirring constantly. Cook until
thickens a little, about 8 - 10 minutes. Strain, add Zest as the
last ingredient to the strained curd.
Lemon
Mousse Ingredients:
2 Eggs
3 oz. Sugar
Grated Rind
1 Lemon (juiced)
1/2 package of Gelatin
2 tbsp. Water
1 cup Whipped Cream
Procedures:
Separate yolks and whites of eggs. Beat the sugar with the yolks
until thick. Add the grated lemon rind. Bloom the gelatin in water.
Heat the lemon juice. Add the lemon juice and dissolved gelatin
to the egg yolk mixture, mix well. Fold in the stiffly whipped egg
whites, then fold in the whipped cream. Turn into glass with Lemon
curd on the bottom, then the Lemon Mousse.
Sugar
Cap Ingredients:
1/2 cup Sugar
1 cup Water
1 tbls. Pomegranate Juice
1 cup Pomegranate seeds
Procedures:
Melt and boil to crack point at 300 degrees F. Use an 8 oz. ladle
for cap. Drip melted sugar mixture over ladle, let harden, remove
carefully. Place whole pomegranate seeds on top of mousse mixture,
then place sugar garnish on top.
Express Catering Online
1318 SW 74th Avenue
Fort Lauderdale, Florida 33309
954.724.5252
954.724.3392
www.ExpressCateringOnline.com
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