Can’t say goodbye – Tartelette
Can’t say goodbye
I just can’t say goodbye to the flavors of summers, especially lemons or nectarines. As I mentionned before, I have to tailor my desserts to a diabetic and a heart patient for the next couple of weeks. After (over) indulging in creme brulee the other night, we needed a little break. When asked “what would you like for dessert” nobody could give me a direction : “Oh, anything you want, it’ll be great”. Thanks! Now I know where I get my indecisions from! I needed better than that so I went with the questionning game: mousse, fruit, chocolate, citrus, cake? Come on people, help me! After a 5 minute conversation we all agreed on citrus and mousse. I gave a look in the pantry and noticed a pack of “boudoirs” or ladyfingers, also known as Savoiardi. It would be easy in this house to have straight lemon mousse, so I thought about layering it with the biscuits and there it was:
The core of this recipe is lemon curd and I had noticed a lighter version in Alice Medrich’s Chocolate and the Art of Low Fat Desserts that seemed more appropriate for my guests than the usual one finished off with butter. I usually double up on the ingredients to make lemon pie but faced with a spur of the moment decision I did not have enough lemons to do so, and altough my glasses are not full, the servings were perfect for a light dessert.
Here is the recipe for the lemon curd, slightly adapted from Alice Medrich:
– grated zest of one lemon
– 1/2 cup strained lemon juice
– 5 Tb. sugar
– 1 egg
Combine lemon zest. juice and sugar in a small saucepan on the stove and bring to a simmer. In a separate bowl, whisk the egg until light.
Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirrring constantly and reaching all over the bottom and sides of the saucepan. Continue to cook and stir for 15 seconds. Pour through a strainer set over a bowl and cover with plastic wrap to prevent forming a skin, allow to cool before use.
For the mousse; whip 2 egg whites to a foam, slowly incorporate 1/4 cup sugar, one Tb. at a time, until you get a glossy meringue.Fold gently into the lemon curd.
Layer ladyfingers and mousse in glasses or dishes and serve.
Nice, refreshing and perfectly appropriate to watch the sunset.
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