The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [264]
1. Prepare an ice-water bath in a large bowl. Juice 1 lemon; reserve the juice. Juice the additional lemons to yield 1 cup. Make the lemon curd: Place 1 cup lemon juice and the sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly, until it begins to boil, about 10 minutes.
2. Strain the curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from the ice bath. Place plastic wrap directly on the surface of the curd; refrigerate at least 1 hour and up to 3 days.
3. Place 1½ cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve ½ cup lemon curd for sauce; add the remaining lemon curd to the whipped cream. Fold gently until well combined.
4. Place 8 ring molds, 3 inches in diameter and 2¼ inches high, on a baking sheet lined with parchment. Divide the mousse among the molds, filling each with about ¾ cup. Place in the freezer on the sheet until firm, at least 4 hours.
5. Drain the candied lemon zest; reserve the syrup. Whisk 1/3 cup syrup, reserved ½ cup lemon curd, and juice of 1 lemon in a small bowl. Place the frozen mousse on plates; let warm 4 to 5 minutes before removing the molds. Meanwhile, whisk the crème fraîche and remaining 2 tablespoons cream in a medium bowl until soft peaks form. Remove the molds, spoon lemon sauce around the mousse; top with crème fraîche. Garnish with candied zest; serve.
candied lemon zest
GARNISHES 8 SERVINGS
Use the juice of these lemons for the mousse, and use some of the syrup for lemon sauce. Make this recipe a day before the mousse.
4 lemons, well scrubbed
2 cups sugar
1 cup cool water
1. Remove the zest from the lemons with a vegetable peeler, keeping the pieces long. Remove the white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place the julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
2. Bring the sugar and the cool water to a boil in a small saucepan over medium-high heat. When the sugar is completely dissolved, add the julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight. Store the zest in the syrup in an airtight container in the refrigerator for up to 2 weeks.
malt ball bombe
MAKES 6 BALLS
Each ball, made in two half-moon metal molds, can easily serve two people.
3 pints chocolate ice cream
1¼ cups vanilla ice cream
3½ tablespoons malted milk powder
1 pound semisweet chocolate, chopped
1. Chill 12 metal half-moon molds (½-cup capacity) in the freezer. Beat the chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary. Wearing rubber gloves, remove the molds one at a time from the freezer; fill them with chocolate ice cream, pushing down on the ice cream to prevent air pockets. Make the top even and smooth; return the filled molds immediately to freezer. Let the chocolate ice cream become firm, but not too hard to spoon out, about 1 hour. Remove the molds from the freezer one at a time; use a 1-ounce ice cream scoop or round tablespoon to scoop out ice cream from the center, leaving ½-inch border around the edges. Return the molds immediately to freezer.
2. Soften the vanilla ice cream as above. Add the malted milk powder, and stir just to combine. Remove the molds from the freezer, and fill each center with malted vanilla ice cream, smoothing the top with an offset spatula. Return to the freezer, and chill until firm, 1 hour more.
3. Working with 2 molds at a time, remove from the freezer; dip in warm water for a few seconds. Use your finger to gently slide the ice cream out of the molds. Match two halves, flat sides together; wrap in plastic wrap. Gently press the halves together; return to freezer. Repeat with the remaining molds. Let the balls harden, about 1 hour.
4. Melt the chocolate in the top of a double boiler or a heatproof bowl