Meyer Lemon Mousse in Wonton Cups
I've made a lot of jars of Meyer lemon curd over the last few days and I used one of them to create this dessert. I folded in a bit of sweetened whipped cream so the mousse was light and airy and used it to fill the shaped and baked wonton cups. A topping of my citron confit and a dash of powdered sugar made the cutest garnish that also acted as a reminder of the flavors of this elegant dessert.
Yields: 18 mini dessert cups18 sheets homemade wonton wrappers
3 tablespoons unsalted butter, melted
1 (½-pint) jar homemade Meyer lemon curd
⅛ teaspoon salt
½ cup powdered sugar, to taste
1½ cups heavy whipping cream, cold
½ citron confit (or your favorite dried fruit), finely diced
fresh mint leaves, for garnish
Making dessert shells:
Preheat the oven to 375°F.
Cut the wonton sheets into 2¾"-squares, if necessary. Brush both sides with butter. Place each sheet in a (2.75-ounce) greased ramekin (or muffin tin). Gently press to mold the wonton wrapper into the shape of the ramekin.
Place the ramekins on a baking tray. Bake for about 8 minutes until golden and crisp. They should be hard like a cracker. Remove from the oven and let cool until firm.
Making lemon mousse:
Using a hand-held mixer, whip the heavy cream (at low speed) for 2-3 minutes until creamy and smooth. Add salt, then increase the speed of the mixer and whisk for 3 minutes. Add the powdered sugar. Mix until combined.
Add 2 tablespoons of whipped cream to the lemon curd. Mix well using a spatula, then gently fold in the rest of the whipped cream in stages. Make sure the color is uniform.
You can assemble this dessert as it pleases you. Here's my suggestion:
Place the lemon mousse filling in a piping bag. Pipe or spoon into the edible dessert cups. Decorate with ¼ teaspoon citron confit.
Garnish with fresh mint leaves and a dusting of powder sugar using a fine-mesh strainer.
Serve warm with a hot cup of tea.
For faster prep time, ready-made wonton wrappers are available in the fresh section of most Asian stores (sold in 16-ounce packages) and sometimes in the produce aisle of many supermarkets such as Safeway. If I don't have time to make my own, I usually buy mine at Ranch 99 market. My favorite brand is New Hong Kong Noodle Company.
The amount of sugar is a guideline; you adjust it while whipping the cream.Published By: on March 22, 2013.