Heavenly Lemon Mousse Michelle

Our very dear friends Bob and Sheila Smith's daughter-in-law Michelle


is a pastry chef in Truckee California, and her husband David is a chef at the Cottonwood Restaurant. When I was putting up the blog, the original photo that I had up was one that was taken by Bob. When I asked if he had any other pictures of food, she said, "As a matter of fact, I do." He forwarded me a picture of a dessert that Michelle had made for Passover.

It looked absolutely delicious.

On Valentines Day, I happened to be in the grocery store to buy some items for dinner, when I stumbled across a package of individual Angel Food Cakes. For some reason, they reminded me of the dessert that Michelle made, and I decided that since I was a little pressed for time (what else is new?) I would buy the cakes, and make Michelle's Lemon Mousse and fresh berries to go with it. Since Passover is fast approaching and I didn't have a chance to post this yet, I will publish Michelle's original recipe with the provision for Passover at the bottom of today's posting. Michelle's original recipe called for Sponge Cake, but the Angel Food worked well.

This dessert was really perfect for Valentine's Day. It was very easy to modify by adding cornstarch in place of potato starch and butter for the margarine. The fresh fruit at the store was beautiful so I picked up some strawberries, blueberries, and blackberries. The strawberries were very large so I took one per person and dipped them in chocolate to garnish the plate, since it was Valentine's Day after all.

Michelle was kind enough to allow me to share the recipe with all of you. She is now at home taking care of their new baby Kyla



and I'm hoping that she will have time to send us some of her other delicious creations. Lucky Kyla to have a chef for a father and a pastry chef for a mother. We know where all her friends are going to want to gather in the future.


This dessert was very easy to prepare, and if you are having unexpected company, it is fast, makes an elegant presentation, and tastes wonderful.

Heavenly Lemon Mousse Michelle
(Makes about 3 ½ cups)

5 Large Egg Yolks
½ cup Sugar
1½ Tablespoons Lemon Zest
¼ cup plus 1 Tablespoon Lemon juice
Pinch of Salt
1 teaspoon Cornstarch
4 Tablespoons (half a stick) Butter, cut into 6 pieces

3 cups Heavy Whipping Cream
1 teaspoon Vanilla Extract
2 pints of Berries

In a medium size sauce pan whisk together over medium heat, the egg yolks, sugar, lemon zest & juice, salt, and potato starch. Constantly whisk until pale yellow and thick, do not walk away from this or it will curdle!

Remove from heat and whisk in margarine in piece at a time until fully incorporated. Pour curd through a fine sieve into a bowl, cover with plastic wrap on top of curd, let cool. This can be made 1 day ahead

In bowl of electric mixer, pour whipping cream and vanilla extract in, and whip until thick, being careful not to over mix! Add lemon Curd to whipped cream until incorporated.

Cut cake into 8 slices, top with Lemon Mousse and Berries~

This is what you will need for the recipe:


Heavenly Lemon Mousse Michelle
(Makes about 3 ½ cups)

5 Large Egg Yolks
½ cup Sugar
1½ Tablespoons Lemon Zest
¼ cup plus 1 Tablespoon Lemon juice
Pinch of Salt
1 teaspoon Cornstarch
4 Tablespoons (half a stick) Butter, cut into 6 pieces

3 c Heavy Whipping Cream
1 tsp Vanilla Extract
2 pints of Berries

If you follow my blog, you know that I am the Queen of Prep. So before you start the mousse,
let's get the prep work done.

Wash the blueberries and remove and stems,
put in a container and refrigerate


Wash the blackberries and put in a
container and refrigerate


Wash the strawberries


and slice them,


put in a container and refrigerate
If you are planning to dip any strawberries, leave the stems on and just go over them with a damp cloth, don't wash them or the chocolate may seize

Cut your butter into six pieces and set aside


Separate your eggs (use an egg separator or a shell,
whatever works for you


(you will only need the yolks,
so save the whites for another use if desired)


Zest the lemon (if you don't already have one,
I recommend a microplane zester)




Cut the lemon that you just zested in half


Juice your lemon (remove the seeds first,


and I like to use a hand juicer)


In a medium size sauce pan place the egg yolks,


sugar,


lemon zest

and lemon juice


salt,


and cornstarch




whisk together over medium heat,


Half way in, I actually lifted the pot off the heat a
little while I continued to whisk.



Constantly whisk until pale yellow and thick,
do not walk away from this or it will curdle!


Remove from heat and whisk in butter
in piece at a time until fully incorporated




Pour curd through a fine sieve into a bowl,



Use a spatula to help push it through


cover with plastic wrap on top of curd,
placing it directly on the curd; let cool
This can be made 1 day ahead


Right before serving, whip the heavy cream

In bowl of electric mixer, use whisk attachment


pour whipping cream


and vanilla extract in,




and whip until thick,




being careful not to over mix!



Add the lemon Curd into whipped cream

fold until incorporated


Place each individual cake on a plate,
top with Lemon Mousse and Berries


Dust with a little confectioners sugar if desired...
Enjoy, and I know you will

Here is the original recipe, perfect for Passover

Passover Sponge Cake with Lemon Mousse and Fresh Berries~

Sponge Cake
(Makes one 10 inch cake)
Serves 8
Michele Smith

2/3 cups Matzo Cake Meal
1/3 cup Potato Starch
¼ Teaspoon Salt
10 Large Eggs~ separated
1 cup sugar
Zest & Juice of ½ a Orange
Zest & Juice of ½ a lemon

Pre-heat oven to 325 and place rack in the center. Whisk Matzo Cake meal, potato starch and salt, set aside. In the bowl of an electric mixer, beat egg yolks and ¾ cups of the sugar until thick and pale yellow. Gradually add dry ingredients, alternating with the juices and zest until thoroughly combined- set aside.

Beat egg whites until foamy, and add remaining ¼ cup of sugar and beat until soft peaks form. Gently fold the egg whites into the batter in two additions.
Pour into a non-stick 10 inch bunt pan (or Tube Pan) and bake until golden, about 1 hour.

Remove from oven and invert it onto a narrow necked bottle. Let cake cool for about an hour, and remove from pan.

Cake can be stored at room temperature for about 3 days if well wrapped


Lemon Mousse
(Makes about 3 ½ cups)

5 Large Egg Yolks
½ cup Sugar
1½ Tablespoons Lemon Zest
¼ cup plus 1 Tablespoon Lemon juice
Pinch of Salt
1 Teaspoon Potato Starch
4 Tablespoons (½ a stick) Margarine, cut into 6 pieces

3 cups Heavy Whipping Cream
1 Teaspoon Vanilla Extract
2 pints of Berries

In a medium size sauce pan whisk together over medium heat, the egg yolks, sugar, lemon zest & juice, salt, and potato starch. Constantly whisk until pale yellow and thick, do not walk away from this or it will curdle!

Remove from heat and whisk in margarine in piece at a time until fully incorporated. Pour curd through a fine sieve into a bowl, cover with plastic wrap on top of curd, let cool. This can be made 1 day ahead

In bowl of electric mixer, pour whipping cream and vanilla extract in, and whip until thick, being careful not to over mix! Add lemon Curd to whipped cream until incorporated.

Cut cake into 8 slices, top with Lemon Mousse and Berries~

Enjoy!