Lemon Coconut Mousse Recipes

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

Steps:

• Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days.

Steps:

• Coat an 8- or 9-inch springform pan with nonstick spray.
• Scrape cream of coconut into a bowl.
• Sprinkle gelatin over the water in a medium saucepan.
• Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until gelatin granules completely dissolve and liquid.
• begins to steam.
• Stir in half the cream of coconut and heat just until warm, then stir into cream of coconut remaining in bowl.
• Refrigerate, stirring occa- sionally, 20 minutes or until consistency of egg whites.
• Meanwhile cut brown crust off frozen poundcake with a long knife so cake.
• resembles a yellow brick.
• Cut cake crosswise into 18 slices (see Tip).
• Cut each slice diagonally to form 36 triangles.
• Cover bottom of prepared pan with half the triangles, trimming to fit as needed (you may have some left if using an 8-inch pan).
• Mousse: Stir a large spoonful of whipped topping into the gelatin mixture until combined.
• Fold in remaining topping until blended.
• Spoon 1 cup into a small bowl, cover, refrigerate and reserve.
• Fold the chopped coconut and lemon curd into the remaining Mousse (see Note).
• To assemble: Spoon half the mousse onto cake in pan; spread into an even layer.
• Top with remaining cake, cut to fit, then remaining mousse.
• Cover pan and refrigerate at least 5 hours or until mousse is firm.
• Shortly before serving: Remove sides of pan.
• Using 2 broad spatulas, lift cake off springform-pan base onto a serving platter.
• Stir reserved mousse to soften.
• Spread in a thin layer on top and sides of cake.
• Press remaining 1 cup coconut onto sides and sprinkle on top; garnish with lemon slices.

Steps:

• Place 2 teaspoons water in small bowl; sprinkle gelatin over. Let stand 10 minutes. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to medium bowl. Press plastic wrap directly onto surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
• Preheat oven to 350°F. Spread coconut on baking sheet. Sprinkle brown sugar over.Bake until coconut is golden, stirring occasionally, about 10 minutes. Cool.
• Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd.
• Layer 3 tablespoons berries, 3 tablespoons mousse, 1 tablespoon coconut mixture and 3 tablespoons whipped cream in each of 8 stemmed 10-to-12 ounce glasses. Repeat layering. Top each with 2 tablespoons berries, dollop of cream, some coconut mixture and more berries. (Can be made 6 hours ahead. Cover; chill.)