Recipe: lemon mousse bombes
It’s the last day of March, kids! Where did all of that time go? Our local farmer’s market is opening this weekend and I’m both excited and a little leery. Excited, because I love farmer’s markets in general and Boulder has a nice one. Leery, because if I recall correctly, early season doesn’t have a lot of fresh produce to offer (particularly the fruit). See how living in Southern California can spoil the heck out of you (me)? I especially miss harassing the asparagus dude at the Pasadena Farmer’s Market (and then the Alhambra Farmer’s Market the next day).
My enthusiasm for cooking and baking and blogging waxes and wanes. There are times when I just don’t want to bake or cook (or at least blog about it) for several days. Knowing this, knowing myself, I have a stash of recipes in queue for just those times. I think I got into the habit when I kept having to dash to the ER last year or when I knew I’d be out after a chemo infusion. But when my enthusiasm is on the upswing, like it is now, I just write a list about a mile long with ideas and recipes I want to make and shoot and I wonder if the old recipes will just languish in the archives for months on end (some are already 6 months old).
start with white chocolate
… and you guessed it, temper the chocolate!
Do you like white chocolate? I find more women like white chocolate than men. I mean, I find more women than men like white chocolate… I can’t really say if women like white chocolate more than they like men. In my case, I don’t like eating white chocolate. Come to think of it, a lot of men are idiots – so that’s a toss up! A ha ha ha!
I was never a fan of white chocolate, but the first time I tried this pastry, I found the white chocolate to be a nice touch rather than an overly sweet distraction. It totally changed my opinion of white chocolate. When my advanced tele class ended, I wanted to bring a special treat for my betties to enjoy at lunch and this recipe jumped out at me from my pastry course notebook. I love these bombes even more than the dark chocolate bombes.
brush three coats of chocolate onto the molds
If you temper the white chocolate, it’s important to note that the temperatures are different from the temperatures for tempering dark chocolate. Generally, you want to melt the chocolate over gentle heat (a water bath is what I use – taking care to NEVER let steam or water come into contact with the chocolate or it will seize) to about 112-113°F. Then remove the chocolate from the heat and cool it over ice packs (with a towel between the bowl and packs) while agitating the chocolate with a silicone spatula without introducing too much air. Watch the temperature and when it drops to about 93°F, seed it (toss in a few pieces of tempered white chocolate) and continue agitating until the temperature falls between 85-87°F and start using the tempered chocolate. In this case, I brushed my molds with tempered chocolate, three times, waiting for each coat to solidify in between brushings. If your chocolate is in temper, it will cool quickly.
folding the lemon mousse
Whenever assembling bombes with mousse, the mousse should be made last and right before the assembly because it’s going to set. I had my lemon chiffon cake cutouts, coated molds, and macerated raspberries at the ready!
pipe mousse into the molds
I filled these molds about 3/4 full with the lemon mousse (so good! I’m crazy about lemon). I *think* the cake base is ideally supposed to be imbedded in the mold, but that means less mousse and I’m all about that mousse. My cakes stuck out from under the molds, but no one I know seemed to care.
top with a round of cake
This time, I didn’t whack the molds on the counter to level the mousse like I did with the dark chocolate bombes. As a result, no crazy cracking patterns in the dome tops! Sometimes it pays to refrain from brute force. After a good freezing, the bombes unmolded without any problem (I love those silicone molds). They were freaking amazing. My friends were so thrilled to tuck into these and the other ski groups around us were so totally jealous. If you make these, I hope you are a social being, because you will make friends.
unmolded and pretty happy
sliced in half and really happy
Lemon Bombes with Macerated Raspberries
modified from the Culinary School of the Rockies
8 oz. white chocolate, tempered and ready to use
1/2 recipe lemon chiffon cake (1 sheet cake)
4 oz. raspberries, fresh
2 oz. Grand Marnier or Cointreau
1 lb. lemon mousse (make this last)
lemon chiffon cake
makes 2 11×17-inch sheets or 2 9×3-inch rounds (you need only one round)
this recipe originally intended for baking at 5300 ft.
14.5 oz. cake flour (I use all purpose flour at 8500 ft.)
8.75 oz. confectioner’s sugar
6.75 oz. whole milk
6 oz. canola oil
3.25 oz. eggs
4 oz. lemon juice
0.5 oz. baking powder (may want to add more for sea level)
13 oz. egg whites
9.5 oz. granulated sugar
1 tsp vanilla extract
Oven 375°F. Prep pan by buttering bottom and sides. Place parchment in pan and butter the parchment. Sift dry ingredients (except granulated sugar) into a large bowl. Mix all ingredients (except the 13 ounces of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently in thirds and make sure the mixture is uniform or you may end up with separation during baking. Bake until set, about 20-25 minutes. Remove from oven and remove from pan. Let cool on a rack.
2 1/2 tsps powdered gelatin
2 oz. fresh lemon juice
10 oz. heavy cream (medium peaks)
8 oz. lemon curd, freshly made or warmed
1 oz. light corn syrup
1/2 tsp lemon extract
Bloom gelatin in lemon juice then melt it to 100°F. Whip the heavy cream to medium peaks. Cover and put in refrigerator. Blend together the warm curd with the corn syrup and the lemon extract, stirring with a whisk. Add the melted gelatin to the curd. Strain and cool the mixture to 70°F. Temper half of the whipped cream into the curd mixture. Fold in remaining whipped cream. Immediately use the mousse, cover and refrigerate until set.
Assembly: You will need bombe molds for this recipe. Combine the raspberries with the liqueur and allow them to macerate for at least an hour. Coat the molds with tempered white chocolate – about three coats will work. Cut rounds from the chiffon cake (use a cutter that is the same diameter as the base of your molds). Fill a pastry bag with the lemon mousse and pipe it into the molds, filling them 2/3 to 3/4 full. Remove the raspberries from the liqueur and drain them on a paper towel. Place 2-3 berries in each mold and press them into the mousse, but not too far or else they’ll show through in a creepy way. Place a cake round on each bombe and press it into the mousse. Brush the cakes lightly with the reserved liqueur (oops! I forgot to do this, but I bet it would have been awesome). Freeze the bombes until they are firm and unmold them. Serve at slightly cooler than room temperature.