Apricot and Lemon Mousse

Name: Apricot and Lemon Mousse
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 2 tablespoons Grand Marnier; 1½ cups heavy cream; 3 eggs; 5 eggs, separated; ¾ cup fresh lemon juice; 2 tablespoons finely chopped lemon rind; 1½ cups sugar; ¼ pound butter; ½ pound dried apricots; 1½ cups water; 1-inch piece vanilla bean; ¼ cup fresh orange juice, strained; 1½ teaspoons grated orange rind

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

The mousses can be combined to make a multilayered, multicolored form, or they can be put in individual ramekins and presented together. Either way, serve with elderberry or blackberry sauce made the same way as raspberry sauce, or with chantilly cream flavored with espresso.

Ingredients

3 eggs
5 eggs, separated
¾ cup fresh lemon juice

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Mix the whole eggs, all the egg yolks, and lemon juice and strain into an enamel saucepan. Add the lemon rind, 1 cup sugar, and the butter and cook slowly over medium heat, stirring constantly, until the mixture thickens enough to coat a spoon heavily. Transfer the mixture to a bowl. Cover with plastic