Lemon Lime Ring With Berries and Mango
- Reviews 1
Ready In: 8 hrs 20 mins
Serves: 10-12
Ingredients
Mousse
- 1 1⁄2 cups sugar
- 8 large egg yolks
- 1⁄3 cup fresh lemon juice
- 1⁄3 cup fresh lime juice
- 5 tablespoons unsalted butter
- 2 teaspoons grated lemon peel
- 2 cups chilled whipping cream
Fruit
- 1 pint basket strawberry, hulled, quartered
- 1 tablespoon sugar
- 2 mangoes, peeled, pitted, cubed
- 1⁄2 pint basket raspberries
- 1⁄2 pint basket blackberries or 1 boysenberries
- 1⁄2 pint basket blueberries
garnish
- lemon zest
- lime zest
- fresh mint sprig
Directions
- For mousse: Line 12-cup ring mold with plastic wrap, allowing plastic to overhang edges by 3 inches.
- Whisk first 6 ingredients in large metal bowl to blend.
- Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 180°F, about 7 minutes.
- Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 8 minutes.
- Beat cream in another large bowl until stiff peaks form.
- Fold cream into egg mixture.
- Spoon into mold; smooth top. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.)
- For fruit: Toss strawberries with sugar in large bowl. Let stand 20 minutes.
- Add mangoes, raspberries, blackberries and blueberries; toss to coat.
- Turn frozen mousse out onto platter. Peel off plastic. Smooth top and sides with metal icing spatula.
- Mound some fruit in center of mousse. Garnish with lime- and lemon-peel twists and mint. Serve, passing remaining fruit separately.
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