Meyer Lemon Mousse Cake And Berries  Meyer Lemon Mousse Cake And Berries 9489 meyer lemon mousse cake and berries

Meyer Lemon Mousse Cake And Berries

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Saturday at residence

Once I commence my eyes, the alarm clock indicates 6:30 am and surprisingly, I invent now no longer in actuality feel drained. After all, it’s my first correct evening sleep within the previous week, so I gladly welcome the commerce despite the early hour. P. is cozily wrapped beneath the quilt and blankets, with most effective his dim hair sticking out; I know that he’s aloof slumbering. I hesitate for a 2nd, tempted to cuddle up subsequent to his warmth body. Nonetheless after I in actuality possess a couple of seconds to win my tips and own the day, I bear in mind that pals are coming for dinner. That’s correct, no hesitation then. I in actuality must face up because I’ve got loads to invent.

With a sleepy head, I stagger downstairs as quietly as I’m able to, impatient to drag the blinds commence to let the tender chilly mild filter in. On the very least then I know that it’s in actuality day time. Les Rita Mitsouko are already taking half in on Radio FIP within the living room, which affords a correct open to my day.

Breakfast is inconspicuous since it does now no longer involve any thinking on my portion: a freshly squeezed apple juice, a bowl of cereals with goji berries, and a little bit of complete grain toast topped with slices of goat cheese — infrequently I also add slices of avocado. A cup of scorching green tea helps me to win up and like this aloof moment: I in actuality cherish breakfast time.

On the very least I don’t must orderly the residence,” I hear myself ponder. “One much less thing to invent.” I survey round and look the bouquet of Ranunculus flowers — my favorites — bought on the retailer the day sooner than. They put me in a correct temper with their brilliant orange color. I’m utterly gratified to possess chanced on them since they usually are no longer always readily accessible. Then, I open to own my menu for dinner. I’m making ready the identical Moroccan rooster dish with preserved lemons and red olives that my brother cooked during our newest ski vacation, and I belief to prepare thin strips of sautéed zucchinis and roasted pink and red potatoes to accompany. A platter of cheese with salad will educate. Nonetheless I’m in actuality extra namely wanting ahead to the preparation of dessert. I are desirous to play with an thought to wow my pals, and I definitely hope that they are going to cherish it as worthy as I invent.

Meyer Lemon Mousse Cake And Berries beaprepcitron


My thought is now no longer basically new, but I delight in revisiting the foundation of a qualified cake to design variations with new flavors. Since they are in season — Sam and nationwide papers possess talked about them — I also join in, and take to bake with Meyer lemons**.

I use mine to prepare a mousse, one among the 2 main ingredients of the final dessert served at our dinner. Oval-fashioned and relaxed to the contact, Meyer lemons possess a supreme wanting darkish yellow-color that is the predominant thing you look. They are also juicy and sweet, yet offering a splendid balance between sweet and sour flavors: the king of lemons. In my dessert, they require shrimp work: the juice sweetens the mousse whereas the zest provides tremendous touches of shining yellow in it.

For the harmful of the dessert, I originate a sponge cake.

You’ve got got been a form of to seek files from what flours you’re going to use as a substitute of quinoa and brown rice, which possess change into common ingredients in my baking. To this seek files from, I’ve replied that whereas on one hand, all-cause and baking flours will even be colossal substitutes, on the utterly different the style will commerce. I gather that quinoa and brown rice flours — as smartly as amaranth — in actuality add a dimension to baking, now no longer even mentioning the higher tremendous vitamins, amino acids, (quinoa flour affords 17% marvelous tremendous protein, which is extra than any utterly different grain flour) and vitamins they offer to meals. It’s top to possess a strive to come to a decision which ones you stop up preferring. Between P. and I, the dedication is made. And I know that we’re now no longer by myself.

Quinoa and brown rice?” my friend M. asks when she has a first bite of the dessert. “That’s in actuality appetizing, I’m going to must contend with a survey at that.

I’ve also added a contact of tonka bean to flavor the cake.” I add to capture her curiosity worthy extra. “Glean a survey,” I snarl after I bring my puny jar tubby of the pitch-darkish beans to the desk. I’ve managed to possess the active conversation paused, getting all and sundry’s consideration onto the spice. I then open to indicate what I’ve learned.

** for parents who possess requested me the build to assemble Meyer Lemons in Boston, I contend with mine at Whole Foods.

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Tonka Bean

Tonka bean tastes cherish bitter almond and vanilla blended to a lightweight contact of clove. Chums who possess tried pastries I’ve prepared with this fragrant bean stammer me so, and I in actuality must agree with them. I in general use the bean to infuse milk or cream for crèmes brûlées or flans, and I take to grate it finely — a microplane grater works cherish a charm — into a cake batter. Either device, the flavour is right, and could perhaps now no longer be uncared for.

J.F.’s eyes anxious up with ardour and curiosity when he holds the bean in entrance of his nostril to inhale its noticeable style. He pauses and let a couple of seconds hotfoot by sooner than adding: “Perhaps the smell of a peach that you’ve correct decrease commence.

I ponder he’s correct. Fruit pits in most cases display an almond style.

Sooner than he leaves that evening, I sneak a bean into his pocket.

Meyer Lemon Mousse Cake And Berries home setting1

Since I in actuality possess extra mousse than wanted, I take to pipe the leftovers into puny glasses. “Repeatedly correct to possess,” I ponder whereas cleansing the mess I in actuality possess made on the countertop. “In case anybody wishes extra.

The dessert does now no longer remaining long; the plates are wiped orderly speedily.

Quelqu’un veut un peu plus de mousse ?” (anybody wishes extra mousse?) I add.

Withing a shrimp while, the glasses are perfectly orderly too.

I smile. I win a sense that the jolly crowd gathered right by the desk has enjoyed dessert as worthy as I in actuality possess when making ready and tasting it.

Will a orderly plate display that they’ve?

I definitely hope so.

Meyer Lemon Mousse Cake And Berries cakeberries1

Meyer Lemon Mousse Cake and Berries

(For 8 puny truffles)

Tools: 8 ring molds (3″ x 2.5 “) and plastic liners; a ornament bag

For the tonka bean sponge cake:

  • 1/3 cup brown rice flour*
  • 1/3 cup quinoa flour*

  • 1/2 cup blond cane sugar
  • 4 eggs
  • 1 pinch of salt
  • One half of tonka bean, grated finely
  • 1.5 Tbsp butter, melted
  • 1/4 tsp baking powder

*or all-cause flour

For the Meyer Lemon Mousse and Berries:

  • 7 ozraspberries
  • 14 ozstrawberries
  • 3 puny Meyer lemons
  • 9 ozmascarpone
  • 4 eggs, extra novel
  • 1/2 cup blond cane sugar
  • 1 cup heavy cream, chilly
  • 3 gelatin sheets (6 g)*

*Boom: if the usage of gelatin powder, the same old equivalence is 4 gelatin sheets = 1 bundle of powdered gelatin; I imply the usage of sheets while you’re going to assemble them.


  • To prepare the sponge cake, separate the egg whites from the yolks. Mix the egg yolks with the sugar till white and mild-weight in texture (use a mixer while you’re going to possess one).
  • Add the tonka bean, the flours and baking powder, and the butter.
  • Beat the egg whites firm with a pinch of salt. When they are practically accomplished, add 1 tsp sugar and continue to whip. Fold into the previous preparation.
  • Pour this batter on a baking sheet covered with parchment paper.
  • Bake for 12 to fifteen min at 350 F. Defend away and let frigid sooner than putting off the parchment paper.
  • Nick 8 circles of the scale of your ring molds; location apart (the sponge cake leftovers are appetizing eaten as a snack! My favorites)
  • To prepare the mousse, soak the gelatin sheets in a colossal volume of chilly water.
  • Grate the lemon zests and squeeze the juice.
  • Beat the egg yolks with the sugar till mild, then add the zest and lemon juice and mascarpone; contend with.
  • Warmth 2 Tbsp heavy cream and add the gelatin sheets (originate particular to squeeze the water out first). Add to the lemony cream.
  • Beat the egg whites firm with a pinch of salt. When they are practically accomplished, add 1 tsp sugar and continue to whip. Fold into the previous preparation.
  • Whip the chilly heavy cream and fold in as smartly.
  • To assemble your truffles,, invent as follows: line 8 ring molds with plastic liners and placement a round of sponge cake of the identical diameter on the underside. Take care of the fruit on top, then pipe within the mousse to duvet. Make sure the surface is even. Reveal within the fridge for a couple of hours, till location (about 2 to some hours).
  • When prepared to relief, contend with away the ring molds fastidiously first, then the plastic liners. Decorate with extra novel fruit, mint and confectioner’s sugar.

Boom: you’re going to possess mousse leftovers so most doubtless you are desirous to pipe it in puny glasses, to be enjoyed with extra novel fruit.

Le coin francais

Gâteau léger aux fruits rouges et sa mousse au citron meyer

(Pour 8 petits gâteaux)

Matériel: 8 cercles de pâtisserie (7,5 cm x 6 cm) et des feuilles de rhodoïd; une poche à douille

Pour la génoise à la fève tonka :

  • 50 g de farine de riz complet*
  • 50 g de farine de quinoa*

  • 100 g de sucre de canne blond
  • 4 oeufs
  • 1 pincée de sel
  • demi fève tonka râpée

  • 20 g de beurre, fondu
  • 1/4 càc de poudre à lever

*ou farine sort T forty five

Pour la crème citronnée et les fruits rouges :

  • 200 g environ de framboises
  • 400 g de fraises
  • 3 petits citrons Meyer
  • 250 g de mascarpone
  • 4 oeufs
  • 100 g de sucre de canne blond
  • 250 ml de crème liquide froide
  • 6 g de gélatine (3 feuilles)

Étapes :

  • Pour réaliser la génoise, cassez les oeufs et séparez les blancs des jaunes. Battez les jaunes avec le sucre jusqu’à blanchiment (au batteur électrique si vous en avez un).
  • Ajoutez la fève de tonka, les farines tamisées et la levure, et le beurre refroidi.
  • Montez les blancs en neige ferme avec une pincée de sel, et 1 càc de sucre vers la fin. Mélangez délicatement à la préparation précédente en soulevant bien la masse.
  • Versez votre pâte sur une plaque de cuisson recouverte de papier sulfurisé.
  • Enfournez au four préchauffé à 180 C pendant environ 12 à 15 min, ou jusqu’à ce que la génoise soit cuite. Retirez du four et retournez sur une grille pour retirer le papier délicatement.
  • Découpez 8 cercles pour votre dessert, de la taille des cercles ; mettez de côté (les restes de génoise sont délicieux en snack, mes préférés).
  • Pour préparer la mousse, commencez par tremper la gélatine dans un mammoth volume d’eau froide.
  • Rapez le zeste des citrons finement, et pressez le jus.
  • Battez les jaunes d’oeuf et le sucre jusqu’à blanchiment, puis ajoutez le zeste et le jus de citron ; réservez.
  • Faites fondre la gélatine essorée dans 2 càs chauffées de crème (prélevée des 250 ml). Ajoutez-la à la crème citronnée.
  • Montez les blancs d’oeuf en neige ferme avec une pincée de sel, et serrez-les avec 1 càs de sucre à la fin. Incorporez-les délicatement à la crème citronnée.
  • Battez la crème liquide froide en chantilly et incorporez-la délicatement.
  • Pour monter vos gâteaux, procédez de la façon suivante: mettez une feuille de rhodoïd dans le cercle puis déposez un cercle de génoise au fond. Recouvrez de fruits en alternance, puis ajoutez la crème citronnée à l’aide d’une poche à douille. Mettez au frigidaire jusqu’à ce qu’elle soit prise (environ 2 à 3 heures).
  • Décorez de fruits frais et saupoudrez de sucre glace.

Remarque: il vous restera sans doute de la mousse. Vous pouvez en garnir des verres, pour faire des verrines avec des fruits frais.

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