Lavender Biscotti with Pistachio and Cranberries

Recently, there were many “first” in my life and in my kitchen.  I had my very first time going back to school as a Mom, and it felt amazing because my little boy smiled, not cried; my first time baking Brioche and adored the perfect imperfection; my first time making Mooncakes for Mid-Autumn Festival and they turned out beautiful... surprisingly; and now, first time baking with lavender and I felt in love with the scent and aroma of these little flowers.



I guess these are the reasons why I love trying new things so much. Weather it’s cooking with a new ingredient, tasting a new cuisine from an exotic country, or engaging in a new adventure or activity, the end result could be amazing and full of surprises.  Just like how these Lavender Biscotti with Pistachio and Cranberries turned out.  I didn’t expect them to be so amazing until the very first bite.  The aroma just filled all my senses and I found myself going back for more, helplessly.



These little flower buds added a wonderful floral and slightly sweet flavor to the biscotti.  The biscotti got the perfect crunch and crumbling texture and are perfect for dunking.  I love the nutty flavor from the pistachio and the slightly sweet and tang flavors from the dried cranberries.  I paired the biscotti with a cup of lavender and chamomile tea.  This afternoon tea just left me feeling relax and let me slow down a bit to enjoy my quiet afternoon a little longer.  It’s always nice to be able to slow down in our life every once in a while to unwind.



If you’re looking for a new and exotic recipe to try, search no more.  I’m sure you’ll love this recipe. With the holiday season approaching, I think theses biscotti would be a lovely addition to your holiday cookies to share with friends and family or as gift-giving. I would certainly add this to my list. 





These Lavender Biscotti filled with Pistachio and Cranberries are certainly festive for the holiday seasons! I'm submitting this to the Holiday Recipe Swap. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.




Lavender Biscotti with Pistachio and Cranberries:
Makes 24
Printable Recipe


2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
4 ounces (1 stick) unsalted butter, room temperature
1 tablespoon dried lavender (I got mine from Asian Supermarket, also available online here)
Zest of 1/2 a lemon, grated
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
3/4 cup dried cranberries

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or silpat, set aside.

In a medium bowl, whisk the flour and baking powder together. In the bowl of a stand mixer with paddle attachment on medium speed, cream the sugar, butter, lavender, lemon zest, and salt until light and fluffy. Beat in the eggs, 1 at a time.  Turn mixer to low, add the flour mixture slowly until just combined. Fold in the pistachios and cranberries with a rubber spatula.

Slightly flour both hands, transfer the dough onto the prepared baking sheet.  Form the dough into a log.  Approximately 14-inch in length and 3-inch in width. Bake for 35 minutes or until light golden on the edges. Let it cool on a wiring rack for 30 minutes.

Transfer the log onto the cutting board. With a sharp serrated knife, cut the log on a diagonal into 1/2-inch thick slices. Return biscotti to the same baking sheet, arrange the biscotti cut side down. Bake the biscotti for another 15 minutes or until they are pale golden. Transfer the biscotti to a wiring rack and let them cool completely.


This recipe is shared with:

On the Menu Monday
Made By You Monday
These Chicks Cooked
Homemaker Monday
Tuesday Talent Show
Success U Wednesday
Full Plate Thursday
Friday Favorite
I'm Lovin' It
Anything Goes
Foodie Friday

U.F.O.---A Simple After School Snack

My little boy loves peanut butter.  Unfortunately, his school has a “no nuts allowed" policy since there are some other classmates who are allergic to nuts.  What is a little boy going to do without his peanut butter jelly sandwich at school?  Well, he can indulge all he wants after school with these apple slices, topped with peanut butter and cranberries.

Seriously, these are all his favorite ingredients, all in one bite/slice. I was skeptical before I tried this combination. But boy, this could be Mommy’s after school favorite as well. The sweet and tangy green apple slices are crunchy; it goes so well with the smooth and nutty peanut butter. The dried cranberries on top add another layer of sweetness, tartness, and a different texture. I’m truly surprised by how well they go together. To keep the apple slices from turning brown, I toss them into some lemon juice right after slicing them. Best of all, this after school treat is ready in no time! So perfect for Fall when the apples are abundant.  Try these with sweet and juicy Fuji apples too, I guaranteed you’re going to love it.



Last but not least, I’m submitting this to Kitchen PLAY.  The US Apple Association is sponsoring a giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is September 30, 2011. Please review the complete contest rules before entering. Thanks Deanna from The Mommy Bowl for this fun snack idea! Good luck!



Apple Peanut Butter Disk A.K.A UFO: Printable Recipe
Makes 12

1 Granny Smith apple, thinly sliced and core removed
Juice of 1/2 lemon
1/2 cup creamy peanut butter
1/4 cup dried cranberries

Toss apple slices in lemon juice as soon as they are sliced and cored to prevent browning.  Top each slice with 2 teaspoons peanut butter and a few dried cranberries.  Enjoy.

This recipe is shared with:

Friday Favorites
Melt in Your Mouth Monday
Tuesday's Tasty Tidbits

Matcha (Japanese Green Tea) Mousse Cheesecake with Pistachio Crust

I’ve purchased this square mini baking pan for a while but haven’t had a chance to put it to good use.  In my mind, I’ve created recipes using this pan, recipes such as mini cheesecakes or individual quiches for future parties or gatherings (yeah, I day dream about food all the time! LOL).  When I found out the theme on Dessert Wars for March, I couldn’t be happier!  To celebrate St. Patty’s Day, the theme for March is GO GREEN!  Matcha (Japanese green tea) is one of the flavor I’ve always wanted to incorporate into a cheesecake.  While matcha might not be a popular ingredient in western desserts, it’s commonly used in Asian cuisines especially baked goods. 



Japanese bakery shops are one of my favorite places to visit.  They always infused western desserts with a unique twist of their own.  I love Japanese bakeries especially their cakes.  Japanese cakes are known for their moist, creamy, light and airy texture, and not overly sweet taste.  This Matcha Mousse Cheesecake with Pistachio Crust is definitely a delightful creation that fits into all of the descriptions above.  In addition to that, the pistachio crust certainly enhance the over all flavor and texture of the cake.  This crust is crunchy and slightly crumbly with a lovely nutty and buttery flavor.  I can’t wait to make these Matcha Mousse Cheesecake with Pistachio Crust again and serve them in our next family gathering. 

If you haven’t check out the Virtual Bake Sale to benefit the Japan earthquake victims, please click here for more details.  Thank you for those who helped spread the words or signed up to donate a baked good, or plan to bit on some products.  I truly appreciate your help and supports. 
   



For now, I need to hurry up and submit this recipe to Dessert Wars!  It’s my first time participating their contest and I’m really excited about it.  Look at the prize package for March below and you’ll know why.  They do have many generous sponsors.  If you have a wonderful recipe to share, jump right in for the fun.  Be sure to read the rules here before you enter though.




The March prize package includes:

Whisk  and cupcake necklace from Moon & Star Designs
Beanilla  Sampler Pack of Vanilla Beans
Lenox Personalized Musical Cupcake
1,000 ideas for Decorating Cupcakes, Cookies & Cakes
Unlimited Layers: A Recipe for Turning Your Passion into Profits
Organic Valley $50 Gift Certificate
Organic Prairie $50 Gift Certificate
Theme Kitchen $50 Gift Certificate
BEKA Cookware Crepe Pan
 

 
 
***Update*** I’m so thrilled and honored that I’ve won the Dessert Wars contest for March.  I enjoyed creating the recipe, making these treats and meeting other bloggers through Dessert Wars.  Thank you for hosting such a fun contest.  Click here to see the Winner Announcement post. 













Matcha (green tea) Mousse Cheesecake with Pistachio Crust:
Makes: 24 (2-inch square)

For the crust:
1/4 cup unsalted shelled pistachios
1/2 stick unsalted butter, cut into small pieces
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cups all-purpose flour

For the Mousse: 3/4 cup heavy cream
3/4 cup powdered sugar (divided)
6 ounce cream cheese, room temperature
6 ounce mascarpone cheese, room temperature
3/4 teaspoon vanilla extract
zest of 1/2 lemon
1/2 teaspoon lemon juice
1 1/2 teaspoons unflavored gelatin powder, dissolved in 1 tablespoon cold water
1 tablespoons matcha powder (plus more for dusting)
3 tablespoons hot milk

Preheat oven 350F.

In a food processor, pulse the pistachios until finely ground. Then add in butter, pulse until butter becomes pea size. Add sugar, vanilla extract, salt and flour, process until incorporated and the dough is crumbly.

Using the bottom of a shot glass, press 1 tablespoon of dough over the bottom the baking pans (with removable bottoms).  Bake the crust for 8 to 10 minutes or until golden brown. Let crust cool on a wiring rack.

Stir matcha powder and gelatin mixture into hot milk until completely dissolved. Let cooled.

In a stand mixer with whisk attachment, beat heavy cream until foamy, add 1/4 cup of the powdered sugar and beat until stiff peaks form. Set aside.

In the same mixer bowl with paddle attachment, beat cream cheese, mascarpone cheese and remaining powdered sugar until smooth. Add vanilla extract, lemon zest, lemon juice and matcha mixture and beat until well combined.

Fold whipped cream mixture into cream cheese mixture in 3 batches until well combined. Pour onto cooled crust and refrigerate for at least 2 hour or until ready to serve. Dust top with matcha powder right before serving.

This recipe is linked to:
Full Plate Thursday 
Foodie Friday
Sweet Tooth Friday
Melt in your mouth Monday
Fresh Food Friday
Everyday Sister Sharing Sunday

The Perfect Valentine’s Day Cake--Meyer Lemon and Strawberry Mousse Cakes

I love the autumn and winter season.  There’s something in the air that makes everything more romantic.  Maybe it’s the chilling weather that makes you want to cuddle up with your significant other.  Or, it could be the falling leaves from the back yard that resemblance some romantic movie scenes.  Perhaps, it’s the warmth and sweet scents of a cake baking in the oven that brings back some loving memoires.  Oh, isn’t Valentine’s Day just around the corner?  I guess that is probably why.  :P
   



Meyer Lemon is one of my favorite fruit.  It is a citrus fruit native to China, very much to my surprised somehow.  I don’t recall seeing or using much of them back home (Hong Kong).  Meyer lemon is a cross between a lemon and either a mandarin or common orange.  Its trees produce fruit throughout the year and the majority of the crop is ready in winter.  Maybe that’s another reason why I love winter so much because I get to harvest more of these yummy fruit from my in-law’s yard.  Hooray!     



These Meyer Lemon and Strawberry Mousse Cakes are festive, beautiful, and delicious.  They represent layers of love and happiness.  Just like lives, there are sweet and sour moments.  I cherish and savor every moment of it.  If you haven’t plan on how to celebrate your Valentine’s Day yet, why not make this cake to celebrate with your loved ones.  (*wink wink*)  I’m sure you’ll fall in love all over again. 









Meyer Lemon and Strawberry Mousse Cakes:
 
Ingredients for the cake layer:

5 eggs, separated
3 oz butter
1/4 cup heavy cream
1/4 cup plain yogurt
1/2 cup cake flour
1/2 cup + 2 tablespoon caster sugar
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar
pinch of salt

For the cake layer:

Preheat the oven to 350F. Grease a 10X15-inch baking sheet (or jelly roll pan) and line it with parchment paper, set aside. Melt butter in a microwave oven, let cool. Separate the egg yolks and the egg whites.
Use an electrical mixer to beat egg whites and salt for 3 minutes, then add cream of tartar and continue beating until soft peaks. Pour in about half of the sugar in the egg whites and beat until stiff peaks, set aside.

In another bowl, beat egg yolks and the remaining of the sugar until pale yellow (3-5 mins). Then add heavy cream, yogurt and vanilla extract, beat until well combined. Add melted butter and continue to beat mixture.
Turn mixer to low speed and sift in cake flour, mix until just combined, do not over mix.

Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites in 3 batches.
Pour batter onto baking sheet. Bake at 350F for 8-10 minutes. When the surface is dry and spongy when touch, it's done. Let cakes cool completely in the baking pan on a wire rack.


Ingredients for the Meyer Lemon Mousse:

Grated zest of 1 Meyer lemon
1/2 cup (125 ml) Meyer lemon juice
1/4 cup (50gr) sugar
2 eggs
1 cup (250 ml)heavy cream
1/2 teaspoon vanilla extract

For the Meyer Lemon Mousse:

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. Strain and let it cool to room temperature.

In a stand mixer, whip the cream to stiff peaks. Incorporate the cooled lemon curd to the cream in three additions.

Ingredients for the Strawberry Mousse:
2 teaspoons powdered gelatin
1 tablespoon water
8 oz (210gr) strawberries, pureed
1/4 cup (50gr) sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
3/4 cup (6oz - 190ml) heavy cream

For the Strawberry Mousse:

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. Add the gelatin and stir until it is completely melted. Let cool to room temperature.

Whip the heavy cream to medium peaks. Once the strawberries are cooled, carefully fold the whipped cream into the fruit base.

To assemble:

Spray a 9 by 5-inch nonstick loaf pan with cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.  Cut the cooled cake in thirds, vertically, creating 3 pieces of 9 by 5-inch cake layers.  Place a layer of cake on the bottom of the lined loaf pan. Top with half of the lemon mousse. Use a specula to even out the surface. Place another piece of cake on top and spread it with the strawberry mousse. Top it with the last layer of cake and the remaining half of the lemon mousse. Smooth the top with a specula and fold the overhanging parchment paper over the mousse and refrigerate overnight.

When ready to serve, lift the cake out with the overhanging parchment paper. Peel off the paper and cut into 1.5 inch thick slices. Top with strawberry and/or candied Meyer lemon and enjoy.


This recipe is linked to:
Foodie Friday
Sweets for Saturdays

THE Birthday Cake—Orange Angel Food Cake

Some of you wonder what cake I made for my Birthday this year….wonder no more.  The winner was Orange Angel Food cake.  Although it’s not really MY favorite cake, it is one of my hubby and kids’ favorite.  Don’t you know it by now?  You don’t get to choose or make your favorite birthday cake anymore after earning titles such as “wife” or “mom” or “daughter-in-law” opps etc.  SIGH…… LOL  Just teasing, I love this cake as much as my family does.  It’s quick and easy, so I don’t have to stay in the kitchen all day on my birthday (although I don’t mind that at all)!   :P



This cake is light, fluffy and spongy.  So delicious I can get used to having a huge piece every day.  Good thing is that I don’t have to wait till birthday again to make another one!  With a little bit of melted chocolate drizzled on top, it’s perfect, almost perfect! 



Here we go!  Got to have some fresh whipped cream and shaved chocolate on top to make it perfect!  I just can’t imagine having no whipped cream on my birthday cake!  I hope you like the recipe and Angel Food Cake.  Maybe I’ll make one with Lemon flavor next time.  Oh, chocolate sounds just as wonderful.  What is your favorite flavor in Angel Food Cake?  I’m dare to try some unique flavors!




***Friendly reminder: If you haven’t submit your entries for the Valentine’s Day giveaway, please click here.  The deadline to enter the giveaway is Jan 27th, 2011.  Best of luck to you all.*** 





Orange Angel Food Cake:
1 3/4 cups caster sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites, room temperature
1/3 cup warm water
2 teaspoons orange extract, or extract of your choice
1 teaspoons cream of tartar

Preheat oven to 350 degrees F.

Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.

In a large bowl, use a whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.

After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed.
Once you have achieved medium-stiff peaks, sift enough of the flour mixture in to dust the top of the foam.
Using a spatula to fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a toothpick or wooden skewer.  When inserted halfway between the inner and outer wall, the skewer should come out dry.

Cool upside down on cooling rack for at least an hour before removing from pan.



This recipe is linked to:

Beauty and Bedlam
Delectable Tuesday
Recipes I Can’t Wait to Try
Designs By Gollum
Prairie Story
Miz Helen's Country Cottage
Fun with Food Friday
I'm lovin' it Friday by Tidy Mom
Thoughts on Friday by A Moderate Life
Sweets for a Saturday
This Week's Craving

Meyer Lemons Macarons with Limoncello Buttercream

Finally, we’ve moved in to the new house!  I still couldn’t believe we’ve more than 80 cartons of stuffs!  Please don’t ask me what is inside these cartons.  I have no idea... even though I was the one who packed 90% of them.  It took the moving company more than 12 hours to move everything from the old house to the new house!  It’ll take me forever a while to unpack and organize everything for sure.  So, I’m going to keep my post short and sweet.  Of course, I’ll still spend time to write up and post my recipes!  ;)  That’s actually the best method to unwind a long “unpacking” day!




After the huge Thanksgiving feast, I craved for something more refreshing.  I thought of these Meyer Lemons Macarons with Limoncello Buttercream!  Not only they are refreshing and delicious, they are also addictive, dangerously addictive!  They are lemony, creamy, crunchy, chewy, rich, silky, and smooth all in one bite.  Did I mention they are addictive?!  Oh my, maybe my body is telling me I need some alcohol in the system!  If you’re not into limoncello, you can totally opt it out from the recipe.  I’ve made both versions and the kids’ friendly one is just as good. 





Meyer Lemons Macarons with Limoncello Buttercream:  
Printable Recipe
Makes about 30-35 filled macarons

For the shells:
3 egg whites (110 gram) (I like to use 2-3 day old egg whites)*
25 gram granulated sugar
200 gram powdered sugar
110 gram almonds
2 teaspoons of finely grated Meyer Lemon Zest
1/2 Teaspoon Vanilla Extract

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Then, add the lemon zest and vanilla extract until well combined.

Process the almonds and powdered sugar in a food processor until the almonds are fine. It will break the powdered sugar lumps and combine your nuts with it evenly. Add them to the meringue and fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. The whole folding process shouldn't be more than 50 strokes.

Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip with the batter and pipe small round (about 1.5 inches) onto baking sheets lined with parchment paper. Let the macarons sit out for an hour to harden their shells a bit. Preheat the oven to 280F and bake for 15-20 minutes, depending on their size. Let cool completely.

Limoncello Buttercream:
1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest of 1 Meyer Lemon
2 tablespoons Limoncello
Juice of 1/2 a Meyer Lemon
Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.

Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla extract, lemon zest, limoncello and lemon juice, beat the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.  Taste for acidity, add more lemon juice if desired.  If not using right away, refrigerate for up to a week or freeze for up to 1 month.

To Assemble:
Put the limoncello buttercream in a piping bag and fill the macaron shell. Top with another shell to finish.

*Tips: To age the egg whites, simply place them in a covered container and store in refrigerator for 2-3 days, or uncover at room temperature overnight.

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.