The old adage ‘as easy as pie’, when taken literally, does not apply to me. I understand that Lorna, who works here at the studio, finds that making a pie is a quick, easy and reliable dessert to whip up. Buy I try to stay away from rolling out pastry as we are a messy combination. Instead I generally go for other fruit based desserts that do not require pastry.
Last year, while having dinner in a restaurant, we had a Limoncello Mousse for dessert. It was sweet, lemony and so satisfying that I went to the local LC to purchase a bottle of the liqueur and went in search of a recipe that was similar. I was successful and found one that calls for only a small amount of the liqueur. That bottle is going to be in the back of the cabinet for a long time. Fortunately it won’t spoil.
I made the mousse for friends in Saturday night. It’s perfect with little ginger bites and so quick and easy. You can fancy up the presentation or even add a cookie crumb bottom. A few fresh raspberries on top would be beautiful. And yes, it was easier than pie!
4 egg yolks plus 1 whole egg
1 cup sugar
1/2 cup fresh lemon juice (about 3 lemons)
Pinch of salt
1/2 cup butter
1/4 cup Limoncello
1 cup whipping cream
In a medium sizes saucepan over medium heat, whisk together yolks and egg, sugar, juice and salt. Stir for about 10 minutes till mixture thickens. Remove from heat, stir in butter, a bit at a time until it melts and then stir in Limoncello. At this point you can strain the curd through a sieve if you have any lumpy parts. Let cool and thicken, stirring occasionally. When cool, whip cream till very stiff. Fold into curd and spoon into a pretty dish or glass.