I made a Strawberry Tart with Lemon Curd for Spice Cafe's JFI Lemon/Lime a little while back. I only used a couple of tablespoons of that delicious lemon curd.
So I made a Lemon Curd Mousse with the remainder.It has a wonderfully tangy and tart flavor, at the same time creamy and smooth - delicious.
So here is the recipe.
1/2 cup Lemon Curd
2 cups Heavy cream
11/2 packets Plain Gelatin (Knox)
2 tbsp water
3 tbsp sugar
Things to take care of before starting:
a. Make sure the Lemon curd is at room temperature and not cold.
If you add the gelatin to really cold lemon curd, it causes the gelatin to become really lumpy.
b. Chill the vessel in which you are going to whip the cream and the beaters.
1. Add the water to the gelatin in a little sauce pan. Let stand for five minutes until the gelatin blooms.
2. After five minutes, heat the mixture gently over low heat, until the gelatin dissolves. Do not Boil
3. Add the dissolved gelatin to the Lemon Curd.
4. Whip the heavy cream until soft peaks form(3 minutes on high). Add the 3 tbsp sugar and whip until smooth and glossy(Another 2 minutes). Take care that you donot overwhip. I prefer to be on the safer side and usually underwhip it.
5. Gently fold in the Lemon Curd and gelatin Mixture.
6. If you are using a mould like a square cake pan , line carefully with wax paper or parchment paper and pour the Mousse in.
7. Freeze overnight.
9. Dip the cake pan in hot water and gently remove the mousse.
10. Cut into squares.
11. Plate onto final serving dishes.
I was not familiar with freezing Mousse, but it is a good technique if you want to cut it into geometric shapes. Because of the high butterfat content in the Heavy cream , it is easy to cut and shape. Keeping it in the referigerator for about two hours makes it all soft and creamy again, while holding its shape. But once it becomes soft ,it is impossible to move it: so once you cut it frozen, plate it.
Top with strawberries and chocolate sauce and enjoy.