Lemon Drop Mousse with Pomegranate
Sugar Garnish

By Chef Joey Gionti,
Fort Lauderdale, Florida

Serves 4

Lemon Curd Ingredients:
2 Eggs
2 Egg Yolks
1/2 cup Sugar (white)
1/2 cup Lemon Juice (3 lemons)
1 tspn. Lemon Zest
1 pinch Salt
1/3 cup Rock Sugar
3 tbsp Unsalted Butter (cubed)

Whisk eggs, yolks, sugar, lemon juice, zest and salt in large saucepan. Add butter, cook low - medium heat, stirring constantly. Cook until thickens a little, about 8 - 10 minutes. Strain, add Zest as the last ingredient to the strained curd.

Lemon Mousse Ingredients:
2 Eggs
3 oz. Sugar
Grated Rind
1 Lemon (juiced)
1/2 package of Gelatin
2 tbsp. Water
1 cup Whipped Cream

Separate yolks and whites of eggs. Beat the sugar with the yolks until thick. Add the grated lemon rind. Bloom the gelatin in water. Heat the lemon juice. Add the lemon juice and dissolved gelatin to the egg yolk mixture, mix well. Fold in the stiffly whipped egg whites, then fold in the whipped cream. Turn into glass with Lemon curd on the bottom, then the Lemon Mousse.

Sugar Cap Ingredients:
1/2 cup Sugar
1 cup Water
1 tbls. Pomegranate Juice
1 cup Pomegranate seeds

Melt and boil to crack point at 300 degrees F. Use an 8 oz. ladle for cap. Drip melted sugar mixture over ladle, let harden, remove carefully. Place whole pomegranate seeds on top of mousse mixture, then place sugar garnish on top.


Express Catering Online
1318 SW 74th Avenue
Fort Lauderdale, Florida 33309

Other Related Links:
Armenian Pomegranate Wine, Vodka and Liqueur
By George Brozowski

Pomegranate History and Folklore
By Shaheen Perveen


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