Lemon Parfait

Recipe adapted from WSJ Lemon Parfait recipe.  Used a different lemon curd recipe, a lighter and lower calorie version, and doubled it for the amount needed to make this Lemon Parfait recipe.

Light Lemon Curd
1/3 cup strained, fresh lemon juice
2 tsp fresh lemon zest
5 tbsp sugar
1 large egg, room temperature
1/2 tsp vanilla extract

In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a sieve.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.

Makes about 2/3 cup. Recipe can be doubled.

Lemon Mousse

1¼ teaspoons powdered gelatin

¼ cup cold water

¾ cup heavy cream

¾ cup whole-milk yogurt

1 cup lemon curd (see previous recipe)

1. Sprinkle gelatin evenly over water in a small bowl. Let sit for 10 minutes.

2. Meanwhile, in a stand mixer set to low speed, whip cream. Gradually increase to high speed and whip to soft peaks. Store in refrigerator until ready to use (for up to 1 hour).

3. Pour gelatin set in water into a small saucepan over very low heat. Wait until all granules are dissolved, about 3 minutes.

4. Transfer gelatin to a medium bowl. Whisk in half the yogurt until no lumps remain, then repeat with remaining yogurt. Add the lemon curd. Fold in the whipped cream until no white streaks remain.

To Assemble

1. Fit two pastry bags with Ateco 804 tips or a similar plain ½-inch tip. Fill each pastry bag about halfway, one with mousse, one with lemon curd (don’t overfill bag).

2. Pipe about ½ inch of lemon curd into the bottom of each 4-ounce glass, and repeat with the mousse. Repeat until all cups have been filled, or all filling has been used. Refrigerate to chill, or, for a semifreddo effect, freeze.

3. Garnish with your favorite shortbread or butter sables.

 

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