Meyer Lemon and Strawberry Mousse Verrines

 


Congratulations, Honey!  This post is dedicated to my hubby for a special celebration.  Yes, it’s quite special because it’s “unexpected”.  Before any one of you continue to read this post, I just want to reassure my hubby that “NO, I’m NOT pregnant, Honey!”!  LOL  I’m just afraid he would faint if I don’t clarify this early enough.  Not that we don’t like kids.  We already have 2 lovely angels and they keep our hands full.  Anyway, I want to congratulate my hubby on getting the score that he is satisfied with in the GMAT exam.  He’s been locking himself in the home office for many weekends, days and nights, even on weekdays after long hours of work to study for this exam.  He deserves it.  I’m just so proud of him. 



The good score was a bit unexpected, not because I don’t have confidence in him on achieving a good score.  It’s simply because he’s been studying the GMAT for a fairly short period of time.  Plus, I’ve been flipping over his studying materials so I know how hard the questions are.  After graduating from college so many year ago, these formulas ;    look like foreign language to me!   



Luckily, I made these Meyer Lemon and Strawberry Mousse Verrines the night before so we had something to raise a toast with.  Although strawberries are not quite my hubby’s favorite fruit.  In fact, he hardly eats them.  So, I was afraid he wouldn’t like these mousses.  So, when my hubby tried a spoonful, I asked if he likes the treat.  He didn’t tell me but took another spoonful, then another, until the cup was empty!  Then he decided  that he liked it.  Whew…..I’m glad that he did.  He must be in good mood that day.  :P



These are my son’s favorite treats now.  Well, he loves anything with strawberries in it!  :)  The sweetness from the strawberries balanced perfectly with the tartness from the Meyer lemons.  The mousse is smooth, creamy and flavorful.  These are great late summer treats.   




Meyer Lemon and Strawberry Mousse Verrines:

For the strawberry mousse:
2 teaspoons powdered gelatin
1 tablespoon water
8 oz strawberries, pureed
1/4 cup sugar
1/2 teaspoon Meyer lemon zest
1 tablespoon lemon juice
3/4 cup heavy cream
1/2 teaspoon vanilla extract
Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).
In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.  Remove from heat and add the gelatin, stir until it is completely melted. Let cool to room temperature.
In the meantime, whip the heavy cream with vanilla extract to stiff peaks. Once the strawberries are at room temperature, carefully fold the whipped cream into the fruit base.
 
For the Meyer Lemon Mousse:
2 teaspoons powdered gelatin
1 tablespoon water
grated zest of 1 lemon
1/2 cup (125 ml) lemon juice
1/4 cup (50gr) sugar
2 eggs
1 cup heavy cream
1/2 teaspoon vanilla extract
Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).

Combine the zest, sugar, and juice in a saucepan, bring to a simmer.  In a small bowl, beat the eggs until light.  Beat half of the lemon mixture into the eggs to temper.  Scrape the egg mixture back into the saucepan and cook, stirring constantly until it thickens up, about 3 minutes.  Remove from heat, stir in gelatin mixture until dissolved.  Let it cool to room temperature, covered with plastic wrap until ready to use.

In a stand mixer, whip the cream and vanilla extract to medium stiff peaks.  Fold the cream into the cooled lemon curd in three additions.
To assemble:
Spoon couple spoonful of strawberry mousse into small cups, alternating with Meyer lemon mousse.  Top with strawberry mousse to finish.  Chill in refrigerator over night to set.