I will…I can ! Earl Grey-Milk Chocolate and Lemon Mousse Duo

‘As I see it. . . .
I can and I will
Everyday I tell myself that I can and I will.
I find the reasons why I can and why I will succeed.
I paint the vision of my future in my mind and I can see myself standing in the winners circle.
My success starts in my mind and I make it happen as I see it in my visions.’
-Lou Ludwig

That was my healthy dose of optimism for you!

There are days when I rely heavily on some borrowed positivity to get my act together. For a person who once took pride in being determined, planned and organised with everything, life is anything but ‘organised’ at the moment. Life with two young kids can be demanding. And leave you exhausted.

On reminiscing I often wonder where all the “I wills’ of my willpower have disappeared. Funny how situations can transform you. How easy is it for any of us to get knocked down by life at times? But the good news is that I am not done with them yet. The ‘I will-s’ have been replaced with “I can-s’.

Those who have been reading my posts would know by now my weakness for desserts especially cold ones. Mousse comes right at the top of my list of ‘things that make my day’. And this duo has been on my mind for days. I have made them many times individually or in a combination with other flavours. Chocolate and lemon admittedly are not my ‘to die for’ combo. But the addition of Bergamot from the Earl Grey balances it out beautifully. Dark chocolate could be overpowering so I used milk chocolate.

In other news, the kids are excited. Daddy is back tomorrow after a long travel. A huge relief for the family. All are going to benefit from this including you. Maybe I can throw in a few more sweet treats for you here and there.

I can…I can..I CAN!

What that means is i am still somewhere on that track. If i am not running, I am still walking.

Hey…’I can’ rocks!

 



Earl Grey- Milk Chocolate and Lemon Mousse

Serves 4

Earl Grey-Milk Chocolate Mousse

3 Egg Yolks
¼ Cup Sugar(or to taste)
1 teaspoon vanilla extract
½ Cup heavy cream for the custard (Crème Anglaise)
1 Earl Grey tea bag
1/2 Cup Milk chocolate chopped or broken into cubes
2 teaspoons powdered gelatine
¾ Cup Heavy Cream for whipping

Heat the ½ cup cream with the Earl Grey teabag in a saucepan. Beat the egg yolks,sugar and vanilla extract together in a bowl. When the cream reaches boiling point take it off the heat and let the flavours infuse for 15 minutes. Remove the tea bag, add the gelatine, reheat the cream till warm and slowly pour it over the egg mixture whisking constantly. Return the egg-cream mixture to the pan.
Heat the mixture under a medium-low flame, whisking constantly till the mixture thickens enough to coat the back of a spoon.
Place the milk chocolate in a bowl. Remove the custard from heat and pass it through a sieve into the bowl of chocolate. Let the mixture remain undisturbed for a while. Stir to smoothen out the chocolate. Cool to room temperature.
While the custard is cooling, whip the remaining ¾ cup cream to stiff peaks. Store in the refrigerator till needed.
When the chocolate mixture has cooled down completely add it to the whipped cream gradually & fold in till no white streaks appear. Pour into serving glasses till half full. Refrigerate till set, about 4 hours or longer.
Lemon Mousse
3/4 cup lemon curd, cold (recipe below)
1/4 cup sugar
1 Cup whipping cream
 
Whisk the cream and sugar together till you reach soft peaks. Fold in the lemon curd slowly. Pour into the serving glasses on top of the Earl grey-milk chocolate mousse. Refrigerate till set, about 4 hours.
Note: to get a stronger flavour of lemon mousse increase the lemon curd by half a cup more. I did not want the lemon flavour to be too strong in the mousse.
 
Lemon Curd
 
3 large eggs
3/4 cup (150gms) granulated white sugar
1/3 cup (80 ml) fresh lemon juice (2-3 lemons)
4 tablespoons (56 grams) unsalted butter, at room temperature
1 tablespoon (4 gms) finely shredded lemon zest
 
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.
 
To serve: Decorate with meringue and/or piped chocolate or a dusting of cocoa powder.
 


 

 

 


 

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