My husband and I had a party a few weeks ago. We get together with three other couples every few months. We each take turns hosting and everyone brings a dish. It's a lot of fun! Usually the host couple provides the main dish and appetizers. I prepared slow-cooker BBQ ribs as well as fish tacos. Both were a hit and as I'm typing this, I'm really wishing I had some of each dish! Anyway... I also wanted to make a dessert. At Passover my sister-in-law prepared an amazing lemon curd tart. Instead of the traditional flour-based crust, she used coconut macaroons! Such a brilliant idea. So with that in mind I decided to try my hand at making mini tarts filled with a lemon curd mousse. You can find the recipe for coconut macaroons
here. Of course you can purchase the cookies as well if you're in a hurry, but they're not difficult to make.
Speaking of purchasing ready made, I found a jarred lemon curd at Whole Foods and I'm crazy for it. For this recipe, I chose to use a prepared lemon curd. If you scour Pinterest, I'm sure you can find an easy recipe for homemade lemon curd.
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| I like both brands, but I find the Thursday Cottage brand to have more flavor. |
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One thing I almost never buy ready-made: Whipped Cream. Using just a touch of sugar and real Madagascar vanilla is key!
For this recipe, little to no sugar is needed as the curd is quite sweet. Whip until firm. |
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| 2 parts whipped cream to 1 part lemon curd |
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| Refrigerate the lemon curd mousse for 30 minutes before serving. |
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| First Option: Fill macaroon cup with mousse and top with berries. |
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| Second option: Top a bowl of berries with a dollop of lemon curd mousse and fresh coconut. |
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| Third Option: Fill a bowl with the lemon curd mousse and top with fresh berries and shredded coconut. |
It's an easy dessert to make and ideal for those who are gluten-free! Give it a try. Be warned... You'll want to make it often. It's sooooo delicious!
Cheers!
-Patti
PS. This would be a great dessert to take to a summer party.
Easton Place Lemon Recipe Cards would be a lovely hostess gift to accompany them!
OMG, I wish I could have whipped cream! I'm thinking there is a way to do this using silken tofu instead of whipped cream. I mix tofu with melted dark chocolate to make dairy-free chocolate mousse (it was a psychological hurdle to try it, but no regrets!). I simply love the smashed and pressed coconut macaroon cup idea! Thanks for sharing!
ReplyDeleteThanks, Cheryl. I've seen people on Pinterest use Coconut oil to make a "whipped topping". Here's one recipe... http://www.pinterest.com/pin/143622675589624894/ I don't know how it tastes in comparison, but could be an option :)
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