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| Lemon Mousse Cakes Recipe courtesy Emeril Lagasse, 2000 Show: Emeril Live Episode: Sweets for the Sweet Overall User Rating:  |
Not easy, but delicious
12/10/2007 at 11:01am
User: Nick from Farmington, MN User Rating:
I worked in a bakery off and on for close to 6 years, and I wouldn't rate this recipe as easy. My experience with the mousse was similar to another reviewer - when I tried beating the curd mixture into the whipped cream, the whole thing deflated into a runny mess (which I then poured over torn pieces of the extra cake, making a tasty trifle). I remade the mousse by gently folding the curd into fully beaten whipped cream, which worked much better. I made mine in a 10" springform pan, and the end result was delicious.
Delicious and Refreshing
11/01/2006 at 10:31am
User: Denise from Schererville, IN User Rating:
This mousse is absolutely delicious. I made it to pipe into white cupcakes as a filling. On accident, I put all of the lemon curd into the mixture instead of what it called for. To offset this, I put more cream it, and it came out perfect. The only thing that I would suggest is strain the lemon curd to remove the lemon zest, which would make the mousse ever smoother.
Big HIt
05/14/2007 at 02:01pm
User: KIRK from DALLAS, TX User Rating:
This was a big hit for my mother's day lunch. Just a few things to mention..It's rated easy but it's a bit more. When making the curd, I'm not good at the sticking to the back of spoon trick so I checked another recipe and it said cook until it reaches 160 degrees. That work out great. When folding into the whipped cream (use only 2 cups chilled cream, the recepice has 5 cups??) be sure to mix about 1/3 of the whipped cream into the curd mixture to lighten then fold all that back into the remaining whipped cream so it will blend right. I did not make the sponge cake but cheated and used store bought shortcake cups, there were just the right size. When making the parchment paper tubes, just wrap around the cake and use a stapler or straight pins; tape or glue won't stick. I couldn't get the mouuse to encase the cake pieces as in the picutre, it just sat on top, but nobody knew. Instead of toppign with whipped cream I used fresh raspberries and then drizzled with raspberry coulis sauce. These were so good I am making them again tongiht with the left over curd sauce. DELISH!! Perfect light dessert. Everyone wanted more!!
NOBODY CHECKED THIS!!!! NOBDY COOKED THIS
04/29/2007 at 03:49am
User: pamela from San diego, CA User Rating:
I chose this one because it was rated "easy." After trying to build parchment around the mystery "pipe molds" (I used foil) and tape won't stick (isn't that the purpose of parchment?)...I found that either the 3 cups total cream was wrong or trying to get it to "stiff peaks" after adding lemon mixture was wrong. What a runny mess!!! A disaster. Someone should verify these with the chef or get a new typist, proofreader or tester. I'm available. As I see it you owe me the cost of the ingredients!!!