Lemon Mousse Napoleans
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
FOR PHYLLO CRISPS
- 1⁄2 cup shelled natural pistachios
- 1⁄3 cup sugar
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cardamom
- 3 phyllo pastry sheets (17 by 12 inch)
- 3 1⁄2 tablespoons unsalted butter, melted and cooled
-
FOR MOUSSE
- 1 cup chilled heavy cream
- 1 cup lemon curd
-
GARNISH
- confectioners' sugar, for dusting
directions
- Preheat oven to 350°F.
- Finely grind 1/3 cup pistachios with sugar, coriander and cardamom in a food processor.
- Finely chop remaining pistachios and reserve.
- Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel.
- Put 1 phyllo sheet on a cutting board and brush with some butter.
- Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo.
- Brush phyllo with some butter and sprinkle with remaining nut sugar.
- Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter.
- Chill phyllo 10 minutes.
- Trim edges of phyllo with a sharp knife to make 1 (15 by 12) rectangle.
- Cut stack lengthwise to make 4 (3 inch wide) strips, then cut strips crosswise into 5 (3 inch) squares, forming 20 in total.
- Halve each square diagonally, then carefully transfer triangles, 1 at a time onto a parchment lined baking sheet, spacing them 1/4 inch apart.
- Cover the triangles with another piece of parchment paper and a baking sheet (as a weight).
- Bake in lower third of oven until golden, 15 to 18 minutes.
- Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on rack.
- Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.
- Put one crisp on each of 8 plates.
- Top with 1 heaping tablespoon of mousse, then layer another crisp and tablespoon of mousse, topping with a final crisp.
- Angle the crisps at different angles for a different look.
- Sprinkle reserved chopped nuts around napoleons and dust with icing sugar.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0