Sunday, September 16, 2007

Mousse au limoncello façon soufflé

We still have that bottle of airport-limoncello in the fridge, trying to get rid of it. I found a good recipe on Péché de gourmandise (a very nice blog by the way) that will make a successful dessert.

Serves 4:

- 200-250gr fromage blanc (I couldn't find it, so I replaced it by "fresh cheese", which is a bit like mascarpone, and it worked. I had to put less sugar and more lemon to adjust).
- juice of 1 lemon (about 8 tablespoons)
- 2 eggs
- 90ml limoncello
- 100ml cream (kept very cold)
- 50gr sugar
- pinch of salt, pinch of sugar
- 2 big sheets of gelatin or 4 small ones (adjust the amount of gelatin to the softness of the cheese. "Real" fromage blanc will probably require about 5 small sheets, but if you are using a somewhat harder cheese like Philadelphia for example, 2.5 small sheets are enough).

Start by preparing the glasses for the "soufflé trick". Wrap individual glasses with a band of cooking paper or aluminum foil (or whatever you find) and fix it with tape. Make sure the band is higher than the glass, that's your trick.

Beat the egg yolks with the sugar until the mix becomes whitish and light (about 10min with electric whisk).
Soak the gelatin sheets in cold water for a couple of minutes.
Mix the lemon juice and limoncello in a saucepan and heat it up slightly (no boil!). Remove from the heat, add the softened gelatin and stir.
Add this lemon mix and the cheese (or fromage blanc) to the egg and sugar, and mix everything very gently.
In a separate bowl, beat the cream until firm. Add it to the previous mix and carefully fold it in.
In another bowl, beat the egg whites and pinch of salt. When it is quite firm, add a pinch of sugar and whisk for a couple more minutes.
This is the last ingredient to mix in. Do it slowly, by lifting rather than stirring, until homogeneous.
Fill your glasses (literally over the top!) and let it set in the fridge for at least 3 hours. Remove the paper just before serving.

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