5/11/2018
White Chocolate Mousse with Lemon Shortbread Squares
(for mousse)
10 oz. white chocolate, chopped
1 cup chilled heavy whipping cream, divided
2 T Irish whiskey
3 large egg whites, room temperature
pinch of salt
(for topping)
1 lb. strawberries, hulled, sliced
2 T Irish whiskey
1.5 T packed golden brown sugar
1/2 t finely grated lemon peel
(for shortbread)
1/2 cup sugar
2 t finely grated lemon peel
3/4 cup unsalted butter, room temperature
1 T fresh lemon juice
2 T cornstarch
1/2 t salt
1 1/2 cups unbleached all purpose flour
>how to make<
(for mousse)
10 oz. white chocolate, chopped
1 cup chilled heavy whipping cream, divided
2 T Irish whiskey
3 large egg whites, room temperature
pinch of salt
(for topping)
1 lb. strawberries, hulled, sliced
2 T Irish whiskey
1.5 T packed golden brown sugar
1/2 t finely grated lemon peel
(for shortbread)
1/2 cup sugar
2 t finely grated lemon peel
3/4 cup unsalted butter, room temperature
1 T fresh lemon juice
2 T cornstarch
1/2 t salt
1 1/2 cups unbleached all purpose flour
>how to make<
(for mousse)
*Stir chocolate and 1/2 cup cream in heavy small saucepan over medium low heat just until chocolate melts and mixture is smooth.
*Transfer to large bowl and stir in whiskey.
*Cool until chocolate mixture is almost room temperature but not set.
*Using electric mixer, beat egg whites and salt in medium bowl until stiff but not dry.
*Fold whites into chocolate mixture.
Beat remaining 1/2 cup cream in same bowl (no need to wash bowl or beaters) until soft peaks form.
*Fold whipped cream into mousse.
*Divide mousse among 6 glass bowls.
*Chill until set, about 2 hours.
(for shortbread)
*Position rack in center of oven and preheat to 300 degrees.
*Spray 8" X 8" X 2" metal baking pan with nonstick spray.
*Using fingertips, rub sugar and lemon peel together in large bowl to release essential oils in peel.
*Add butter.
*Using electric mixer, beat until mixture is light and fluffy.
Beat in lemon juice, then cornstarch and salt.
*Add flour and beat just until blended.
*Using fingers, press dough firmly and evenly over bottom of prepared pan.
*Pierce dough all over with fork.
*Bake shortbread until cooked thorough and just golden brown, about 50 minutes.
*Cool in pan on rack 10 minutes.
*Using tip of sharp knife, cut warm shortbread into 9 squares.
*Run knife around edge of pan to loosen shortbread.
*Using small offset spatula, carefully transfer shortbread squares to rack and cool completely.
(for topping)
*Toss strawberries, whiskey, sugar, and lemon peel in medium bowl to blend.
*Let stand 10 minutes.
*Spoon strawberries and accumulated juices over mousse and serve with lemon shortbread squares.
-makes 6-
Note: I found this recipe in "bon appetit desserts".
Labels: chocolate mousse recipe, lemon shortbread recipe, mousse recipe, white chocolate mousse recipe
