Hefeweiss Lemon Mousse
Lucy Saunders
prep
time : One to two hours
recipe type:
dessert and sweets
ingredients:
3 large eggs, separated
1 cup granulated white sugar
1 cup hefeweiss (used in 1/3 cup measures)
1 tablespoon cornstarch
1/2 cup fresh lemon juice (three lemons)
1 tablespoon finely minced lemon zest (yellow skin only)
1 teaspoon unflavored gelatin
1/2 cup powdered confectioners' sugar
2/3 cup whipping cream
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1. Separate the yolks and whites. Prepare a double boiler (2-quart). While water heats, whip the egg yolks until thick and lemony colored, slowly mixing in 1/2 cup granulated sugar, in stages. The yolks will turn thick and pale yellow.
2. Blend cornstarch and lemon juice, whisking well to eliminate any starch lumps. Blend into the yolk mixture, then place in the top of the double boiler, and cook over simmering (not boiling) water until the yolk mixture has thickened. Slowly whisk in 1/3 cup weissbier, warmed over the stove or in a microwave, to 140 F. The warmed weissbier will not curdle the sauce. Whisk well, and bring the yolk blend to 160 F, or until steaming and thickened, stirring often. Do not let simmer or boil. Remove from the heat, scrape with a spatula into a large 1-gallon stainless steel or glass bowl, and let cool.
3. In a quart saucepan, bring 1/3 cup weissbier and 1/2 cup granulated white sugar to a boil, until it reaches syrup stage (200 F). While the bier syrup heats, whip egg whites to very soft peak stage, then slowly drizzle in the hot bier-sugar syrup to "cook" the meringue. Continue to whip the egg whites until the volume has almost doubled and firm peaks form. Set aside to cool in the refrigerator.
4. Blend unflavored gelatin and 1/3 cup weissbier in a small saucepan, and let soften at room temperature for 2-3 minutes. Place over low heat and simmer until gelatin is fully dissolved. Set aside to cool.
5. Whip the heavy cream and powdered sugar until stiff peaks form. Blend the gelatin-weissbier mixture with the cooled yolk custard base. Whip 1/3 of the reserved chilled egg white meringue into the custard, mixing well to temper and lighten the base, then, in several additions, fold the remaining whipped cream and egg white meringue into the custard base.
6. Ladle the mixture into 4-oz. serving cups and freeze for 5-6 hours. Or, pour the entire mousse mixture into a large 1-gallon tub and freeze solid. Serve scooped, like ice cream. Will hold up to two weeks, frozen in a sealed, air-tight container...but expect the beer flavor to intensify with time.
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