Sorrento Lemon Recipe
Lemon Mousse, Lemon Curd, Lemon-Yuzu Granita
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Ingredients
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Lemon Mousse
Lemon Curd
Lemon-Yuzu Granita
Method
Lemon Mousse
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
- 2
Whip Cream
In a mixing bowl, whip heavy cream and sugar until soft peaks form.
- 3
Combine Ingredients
In another bowl, mix lemon juice, lemon zest, and bloomed gelatin until combined.
- 4
Fold Mixture
Gently fold the whipped cream into the lemon mixture until no streaks remain.
- 5
- 6
Chill
Pour the mousse into serving dishes and refrigerate for at least 2 hours before serving.
Lemon Curd
- 7
Mix Ingredients
In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs.
- 8
Cook Mixture
Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
- 9
Add Butter
Remove from heat and stir in the butter until melted and smooth.
- 10
Lemon-Yuzu Granita
- 11
- 12
Mix Juices
Remove from heat and stir in lemon juice and yuzu juice.
- 13
Freeze Granita
Pour the mixture into a shallow dish and freeze for about 3-4 hours, scraping with a fork every 30 minutes until fluffy.