Frozen Lemon Mousse
- 3/4 cup blanched almonds (175 ml)
- 1 cup graham cracker crumbs (250 ml)
- 1 teaspoon grated lemon rind (5 ml)
- Dash of lemon extract
- 1/3 cup butter, melted (75 ml)
Lemon Curd Filling
- 3 eggs 2 egg yolks
- 1 1/4 cups granulated sugar (300 ml)
- 2 teaspoons grated lemon rind (10 ml)
- 2/3 cup lemon juice (150 ml)
- 1/2 cup pasteurized egg whites (125 ml)
- 1/2 cup whipping cream (125 ml)
Wild Blueberry Sauce
- 3 cups frozen wild blueberries (750 ml)
- 1/2 cup granulated sugar (125 ml)
- 1/2 cup water (125 ml)
- 1 teaspoon cornstarch (5 ml)
Line side of a 9 inch (23 cm) spring form pan with parchment or waxed paper; set aside.
Lemon Curd Filling
In heatproof bowl over simmering water, whisk together eggs, egg yolks, 1 cup of the sugar and lemon rind and juice; cook, stirring often, until translucent and thick enough to mound on spoon, about 20 minutes. Scrape into large bowl and placed plastic wrap directly on surface; refrigerate until cold, about one hour. (Make ahead and keep in fridge for 3 days).
Remove 2 tablespoons (25 ml) of the curd and set aside for garnish. Meanwhile, spread almonds on rimmed baking sheet; toast in 350 (F)/ 180(C) oven until golden, about 8 minutes. Let cool; finely chop and place in bowl.
Add cracker crumbs, lemon rind and almost extract; toss to combine.
Drizzle with butter; toss to moisten. Press into the bottom of prepared pan., Bake in center of 350(f)/180(c) oven until firm, about 10 minutes. Let cool on rack.
In bowl, beat egg whites until soft peaks form; beat in remaining sugar, 1 tablespoon (15 ml) at a time, until stiff peaks form. In another bowl, whip cream; fold into lemon curd.
Fold in one-third of the egg whites; fold in remaining whites. Scrape into pan, smoothing top. With small piping bag fitted with plain tip or reusable plastic bag with corner cut off, pip reserved lemon curd decoratively over filling.
Cover and freeze until firm, about 24 hours. (You can make ahead and freeze for up to one week.)
Wild Blueberry Sauce:
In saucepan, bring blueberries, sugar and water to simmer over medium heat, stirring; simmer for five minutes.
Whisk cornstarch with 1 tablespoon (15 ml) more water; stir into blueberry mixture and simmer until thickened -- about one minute.
Let cool; refrigerate. (Can be made ahead and kept for up to three days.)
Remove the sides of the pan; peel off paper. Using hot dry knife, cut into wedges. Serve on chilled plates with blueberry sauce. Makes 12 servings.