Food Network: Lemon Mousse Cakes

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Lemon Mousse Cakes
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1 lemon, juiced
1 cup plus 2 tablespoons simple syrup
1 package unflavored gelatin
1 cup heavy cream, chilled
1 cup lemon curd
1 sponge cake, recipe follows

Garnish:
2 cups sweetened whipped cream
Sprigs of fresh mint

Directions
Line 6 (3-inch) metal pipe molds with parchment paper,
having the parchment come 3 to 4 inches over the top of the mold (it should look
like a mold for a frozen souffle). Chill the bowl and wire whip of an electric
mixer in the freezer. In a small saucepan combine the lemon juice, 2 tablespoons
simple syrup and gelatin. Stir to soften the gelatin. Place over low heat and cook
until the gelatin dissolves, stirring constantly. Remove from the heat and pour
into a mixing bowl. Remove the bowl and whip from the freezer and add the heavy
cream. Whip the cream until soft peaks form. Combine the gelatin mixture and lemon
curd. Mix well. Add the lemon mixture to the whipped cream. Continue to beat
until the cream forms stiff peaks. Brush the sponge cake with the remaining 1 cup
of simple syrup.
Using a 3-inch round cutter, cut the cake into 6 rounds. Place a cake round at the
bottom of each of the molds. Spoon 1 cup of the mousse into each prepared mold, on

top of the cake. Cover the molds with plastic wrap and refrigerate for several
hours or overnight until the mousse is firm. Remove the molds from the
refrigerator and carefully remove the ring molds and parchment paper. Place the
cakes on serving plates. Garnish with the whipped cream and mint.

Ingredients
Lemon Curd:
3 lemons
6 large egg yolks
1 cup sugar
6 tablespoons butter, cold

Directions
Zest all of the lemons and set aside. Juice the zested

lemons (should have 1/2 cup of juice) and strain the juice. In a small mixing
bowl, whisk the egg yolks and sugar until smooth. Stir in the zest and lemon
juice.
Pour the mixture into a nonreactive saucepan. Over medium heat, bring to a simmer.
Reduce the heat to low and continue to cook, stirring constantly with a wooden
spoon, until the mixture thickens and coats the back of a spoon. Remove from the
heat and pour into a glass bowl. Stir in the butter, 1 tablespoon at a time. Cool
to room temperature
Yield: 2 1/2 cups

Ingredients
Sponge Cake:
1/2 cup milk
2 teaspoons plus 2 tablespoons unsalted butter

8 large eggs
1 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract

Directions
Preheat the oven to 350 degrees F.
In a small saucepan, warm the milk and 2 teaspoons of the butter together over
medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and
1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture
is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on
low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt

into a small mixing bowl. Add half the flour mixture to the egg mixture and blend
thoroughly until smooth. Repeat with the other half. Add the vanilla and mix
gently.
Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2
tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour
the cake batter into the pan, spreading it evenly. Bake until the cake springs
back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it
out onto a large sheet of parchment paper. Let cool completely.
Yield: 1 (17 by 12-inch) sheet cake