One year ago, My Blog name was NEVER ENDING LEARNING OF SIMPLY ME, as you can see picture below. I named it like that because indeed I'm still learning anything including cooking/ baking, etc.. learning process for me is never ending.. until now.
During one year writing this blog, some awards and appreciations came from other blogger friends and food site I've joined, all those record you can see it here.
Thank you to all my readers and friends for the support for me.. Really I appreciated it. If there is one or two award passed to me but I didn't pass to other friends yet.. please be patient, I never mean to keep it for my self.. I just need more time to sit down longer in front of my computer to do so... be patient :)
Up to now, I already posted 201 posts in this blog.. hopefully there will be another more qualify and better post in future.. I just need your support friends :)
Well, and here is another post for celebrate my blog: Lemon Curd Mousse Cake.. this is my 1st attempt of mousse cake. Learning from other page and many source of making this mousse cake, here it is I share my version of lemon curd mousse cake...
For the crust base:
1 ½ cup biscuit crumb
15 g butter, melted
Mousse Ingredients:
1 cup lemon curd. Recipes can be found here.
3 ½ tsp powdered gelatin
5 tablespoons water
2 medium size whole eggs
½~¾ cup granulated sugar ( I use only ½ cup)
1 cup lemon curd. Recipes can be found here.
3 ½ tsp powdered gelatin
5 tablespoons water
2 medium size whole eggs
½~¾ cup granulated sugar ( I use only ½ cup)
1 package (75 gr) powdered whipped cream and whisk with ½ cup cold milk until thick (soft peak). Store in refrigerator until ready to use.
Or you can use 1 ½ cup chilled whipped cream, beat/ whisk until thick (soft peak) and store in refrigerator until ready to use.
Or you can use 1 ½ cup chilled whipped cream, beat/ whisk until thick (soft peak) and store in refrigerator until ready to use.
Topping ingredients:
¾ cup lemon curd
½ tsp powdered gelatin
3 tablespoons water
The process:
¾ cup lemon curd
½ tsp powdered gelatin
3 tablespoons water
1) Prepare springform pan 8" size (diameter ± 20 cm). Mix biscuit crumbs with melted butter, then press evenly on the bottom pan. Set aside in refrigerator until ready to use.
2) Make the mousse: Pour 5 tablespoons water in small sauce pan and sprinkle with gelatin powder, set aside for ±15 minutes to make gelatin soft. Place lemon curd in a medium size saucepan and warm over a very low flame (be careful not to burn it). Remove from heat.
3) Heat soften gelatin over very low heat, stir until gelatin becomes clear solution (do not boil), then immediately pour into warm lemon curd in another pan. Stir well. Set aside.
4) Simmer some water over another pot. Mix eggs and sugar in a heat-resistant bowl or stainless steel, whisk over that simmer water (double boil), beat until sugar dissolves completely (about 4~6 minutes). Remove from double boil.
5) Gradually fold that beaten egg mixture into lemon curd alternately with whipped cream, fold through until all blended and smooth. Pour into the prepared springform pan. Cover with plastic stretch and store in refrigerator.
6) Make the lemon curd topping: the process almost same as step #2 and #3 above. Soften gelatin with water in a small saucepan, let stand ± 15 minutes. Warm the lemon curd in another pan. Then heat the gelatin until clear (do not boil) and mixed with warm lemon curd and stir well. Let it chill for few minutes until hot steam gone before poured over chill mousse.
7) Finishing: Take chill mousse from fridge, pour with topping, cover again with plastic stretch and refrigerate for minimum 8 hours to overnight.
Garnish with lemon wedges or lemon candied.
Enjoy.
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