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Eggs “en Cocotte”
Lemon Mousse
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I love all things lemon, especially lemon curd. But it’s pretty intense on its own, so I often lighten it up with whipped cream to make an easy mousse. It goes especially well with gingersnaps on the side.
Ingredients
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Instructions
- In a heat-proof bowl that will fit in the inner pot, beat the sugar and butter with a hand mixer until the sugar has mostly dissolved and the mixture is light colored and fluffy. Add the egg yolks and beat until combined. Add the lemon zest, lemon juice, and salt, and beat to combine. The mixture will appear grainy. Cover the bowl with aluminum foil.
- Add 1 cup of water to the inner pot. Place a trivet with handles in the pot and then place the bowl on top. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Unlock the lid. Carefully remove the bowl, and remove and discard the foil. The mixture will appear clumpy and curdled.
- Whisk the curd mixture until smooth. Place a fine-mesh strainer over a medium bowl and pour the curd through it, pressing down with a flexible spatula to pass the curd through, leaving the zest and any curdled egg bits behind (discard those). Cover with plastic wrap, pushing the wrap down on top of the curd to keep a skin from forming. Refrigerate until cooled, about 2 hours.
- When the curd is cooled, whip the cream until medium-firm peaks form. Add about a third of the whipped cream to the curd and fold it in gently. Repeat with another third of whipped cream, then finish with the last third. Spoon the mousse into dessert dishes and serve immediately, or refrigerate, covered, up to overnight.
Biography:
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
Book information:
Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.
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Recipe begins 1/3 cup plus –
What ingredient?
Hi Gshee,
Sorry, there was a formatting issue. It should be 1/3 cup and 2 tsp of sugar