Lemon Mousse in a Pastry Shell ►
Almond tuile pastry shells cradle fresh lemon mousse accented with glazed kiwi. The deep-colored currant coulis is the perfect foil for these desserts.
- Lemon Mousse
- Fresh Lemon Juice - 3/4 cup
- Lemon Zest - 2 lemons, chopped
- Sugar - 1 cup
- Water - 1/4 cup plus 1 tablespoon
- Gelatin - 1 envelope, unflavored
- Heavy (Whipping) Cream - 2 cups
- Pastry Shell
- Almonds - 2 ounces
- Flour - 1/2 cup
- Unsalted Butter - 1/4 pound (1 stick) minus 1 tablespoon
- Confectioner’s Sugar - 3/4 cup
- Egg Whites - 3
- Vanilla Extract - 2 tablespoons
- Black Currant Coulis
- Black Currants - 1 cup
- Sugar - scant 1/3 cup
- Water - 3/4 cup
- Cassis Liqueur - 1/4 cup
- Kiwis - 4, peeled and sliced
- Lemon Marmalade - 1/4 cup, melted
To prepare the mousse: Combine the lemon juice, zest, sugar, and water in a saucepan. Bring the mixture to a boil, then sprinkle with gelatin powder and stir. Bring the mixture back to a boil and remove from heat. Completely cool over a bowl of ice, stirring gently. Beat the cream until stiff peaks form. Strain the cooled lemon mixture into the whipped cream and fold together. Set aside in the refrigerator.
To make the pastry: Toast the almonds by spreading them on a baking sheet and baking in a 350 F oven for 5 to 10 minutes. Cool at room temperature. Preheat the oven to 375 F. Generously butter 2 baking sheets. Blend in a food processor with a tablespoon of the flour until a powder forms. With a mixer on low speed, combine the butter, confectioner’s sugar, almond powder, and egg whites. Beat at medium speed for 2 minutes. While beating, slowly add the remaining flour. Scrape down the sides, then add the vanilla and beat at medium speed another 30 seconds, until smooth. Put the mixture in a pastry bag with no tip and pipe twelve 5- to 6-inch circles, depending on your mold size, onto the prepared sheets. Allow space between the circles. Spread the batter slightly with a spatula. Bake 3 to 4 minutes, checking frequently, until the batter is golden brown yet pliable. Remove from the oven and mold in deep saucers or shallow bowls, shaping the sides. Let set until the pastry hardens.
To make the coulis: Combine the ingredients in a saucepan. Bring to a boil. Cool, strain, and reserve.
To serve: Fill the cooled shells with the lemon mousse. Carefully slide each shell out of its mold onto a serving plate. Spoon black currant coulis around each shell. Place slices of kiwi on top of the mousse and in the sauce around the shell. Brush lemon marmalade on top of the kiwi pieces to glaze.