Pistachio & Meyer Lemon Mousse Cakes with Mirror Glaze

loveandoliveoil.com

Jennifer

subheading: For Lemon Curd:

1 teaspoon Meyer lemon zest, from 1 lemon (save the rest of the zest for the mousse layer later)

⅓ cup / 80 g Meyer lemon juice, from about 3 lemons

¼ cup / 50 g granulated sugar

1 ½ teaspoons / 3 g cornstarch

1 tablespoon water

¾ sheet leaf gelatin*

2 tablespoons / 28 g salted butter, cut into small cubes

yellow food coloring, optional

subheading: For Pistachio Dacquoise:

1 ¾ oz / 50 g raw shelled pistachios

1 ¾ oz / 50 g pistachio flour or almond flour

½ cup / 50 g powdered sugar, plus more for dusting

pinch salt

2 large / 65 g egg whites

¼ cup / 50 g granulated sugar

¼ teaspoon pistachio extract, optional

1 tablespoon chopped pistachios, for sprinkling

subheading: For Mousse:

2 sheets leaf gelatin

4 large egg yolks, at room temperature

¼ cup / 50 g granulated sugar

6 tablespoons / 90 g heavy cream

6 tablespoons / 90 g whole milk

1 tablespoon Meyer lemon zest, from 2 large lemons

½ teaspoon vanilla paste or extract

1 cup / 238 g heavy cream

subheading: For Mirror Glaze:

6 sheets leaf gelatin

1 cup / 200 g granulated sugar

⅔ cup / 226 g corn syrup or glucose syrup

½ cup / 118 g water

½ cup / 163 g sweetened condensed milk

7 ounces / 200 g good quality white chocolate, finely chopped

food coloring, as desired

chopped pistachios, for garnish

Directions at loveandoliveoil.com

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