Lemon White Chocolate Mousse and Berry Parfaits

So I had a carton of heavy cream sitting in my fridge, about to go bad. I browsed through different food blogs, and finally found this recipe on Annie’s Eats.

Oh. My. Gosh.  This was the perfect dessert!  The lemon mousse complemented the white chocolate mousse, and the berries were delicious. I halved the recipe to make 4 servings, and I used frozen berries (much cheaper) instead, but they thawed while sitting in the fridge anyways. The recipe below yields 8 servings, but like I said, it can be easily halved.

Lemon White Chocolate Mousse and Berry Parfaits

Yield:
8 servings

Ingredients:
5 large egg yolks
½ cup sugar
½ cup fresh lemon juice
4 tsp. lemon zest
Pinch of salt
¼ cup plus 2 2/3 cups heavy whipping cream, divided
3.5 oz. good quality white chocolate, finely chopped
4-5 cups assorted berries (I used a blend of frozen strawberries, blueberries and blackberries)

Directions:


To make the lemon curd, combine the egg yolks, sugar, lemon juice, lemon zest and salt in a medium saucepan set over medium heat.  Heat, whisking constantly, until the mixture thickens and registers about 170˚ F on an instant-read thermometer.  Transfer the mixture to a bowl, cover with plastic wrap so that it is touching the surface of the curd (this prevents it from forming a skin.)  Cool until the mixture is at least at room temperature.

Meanwhile, combine ¼ cup of the heavy cream in a heatproof bowl with the white chocolate.  Set the bowl over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is melted.  Remove from the heat and let cool to room temperature.

Once both the lemon curd and white chocolate mixtures have cooled, beat the remaining heavy cream in the chilled bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form.  Once the cream is fully whipped, divide the mixture between the two bowls with the lemon curd and the melted white chocolate.  Gently fold the whipped cream into each until well incorporated, smooth and no streaks remain.

Layer the lemon mousse and white chocolate mousse as desired in serving dishes with berries between the layers.  Cover and refrigerate until ready to serve.

Source: Annie’s Eats

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