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the appetizer:

Desserts 4 Today: Flavorful Desserts with Just Four Ingredients by Abigail Johnson Dodge, includes recipes like Kiwi Lemon Mousse; Chewy Pine Nut-Almond Drops; and Maple-Glazed Figs with Hazelnut Mascarpone.

I Love Desserts

 

Kiwi Lemon Mousse

Serves 4

  • Heavy cream, 1 cup
  • Lemon curd, 2/3 cup
  • Kiwis medium, ripe, 2, peeled and coarsely chopped
  • Soft ladyfingers, 6 whole, separated

Kiwi Lemon Mousse

 

1. Have ready 4 serving bowls or glasses and make room in the fridge. Set aside about 1/4 cup chopped kiwi for garnish.

2. Put the heavy cream in a medium bowl. Beat with an electric mixer until firm peaks form when the beaters are lifted (don't forget to stop the mixer before lifting!).

3. Add about two-thirds of the lemon curd into the whipped cream. Using a rubber spatula, gently fold in until well blended. Add the remaining curd and fold in just until some yellow streaks are still visible.

4. Arrange 3 ladyfingers, rounded side facing out, around the inside of each bowl or glass. Spoon about 3 tablespoons of the cream into the serving bowls or glasses. Top with about 2 tablespoons of the chopped kiwi. Spoon about 3 tablespoons cream over the kiwis. Repeat layering with the remaining kiwi and cream. You'll have a total of 3 layers of cream and 2 layers of kiwi, not including the garnish. Cover and refrigerate until ready to serve or for up to 1 day. Serve chilled, with the remaining kiwi on top.

Switch-Ins

In place of the lemon curd, switch in one of the following:

  • Orange curd, 2/3 cup
  • Grapefruit curd, 2/3 cup

In place of the ladyfingers, switch in the following:

  • Pound cake, 12 slices (2 inches long and about 1/2 inch thick)

Gussy It Up

This whip is no-bake so use fun glass stemware or parfait glasses for a festive look.

Just before serving, drizzle with a little Easy Butterscotch Sauce (pages 178-179 of the book) or one of the caramel sauces (page 179).

 
  • from:
    Desserts 4 Today:
    Flavorful Desserts with Just Four Ingredients
  • by Abigail Johnson Dodge
  • The Taunton Press 2010
  • $17.95; Paperback Original
  • ISBN: 1600852947
  • ISBN-13: 978-1600852947
  • Reprinted by permission.

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Desserts 4 Today

 
 
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This page created November 2010


 

 
 

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